• 8servings
  • 90minutes
  • 622calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 175g unsalted butter

  2. 150g golden caster sugar , plus

  3. 1tbsp

  4. 4 eating apples , peeled, cored and cut into 8 wedges

  5. 3 large eggs , beaten

  6. 200g plain flour

  7. 2 tsp baking powder

  8. 150g creme fraiche

  9. 150g blackberries

  10. 3-4 tbsp clear honey or maple syrup

  11. creme fraiche or double cream, to serve

  12. 50g unsalted butter

  13. 50g soft brown sugar

  14. 1 tsp ground cinnamon

  15. 75g plain flour

  16. 50g blanched hazelnuts , toasted and roughly chopped

Instructions Jump to Ingredients ↑

  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm springform tin with baking parchment.

  2. To make the crumble topping, melt the butter, then mix in the soft brown sugar, cinnamon, flour and chopped hazelnuts. Heat 25g of butter in a large frying pan. Add 1 tbsp caster sugar and the apple wedges. Cook for about 10 minutes until the apples are tender and golden. Cool.

  3. Beat together the remaining butter and caster sugar until light and fluffy. Gradually mix in the eggs. Using a large metal spoon, fold in the flour and baking powder. Add the crème fraîche and mix until smooth.

  4. Spoon roughly two-thirds of the cake mixture into the tin, spread level and scatter over one-third of the crumble. Top with the remaining cake mixture and level again. Scatter on another third of the crumble and arrange the apple wedges and blackberries on top. Finally top with the remaining crumble.

  5. Bake for about 11/2 hours. Loosely cover the top of the cake with a sheet of baking parchment or foil halfway through the cooking time if it is browning too quickly.

  6. Cool the cake in the tin for 10 minutes and then transfer to a serving plate. Warm the honey or maple syrup in a pan and drizzle over the cake. Serve warm with a bowl of crème fraîche or lightly whipped double cream.

  7. Know-how Cox's or Braeburn apples are good for this, or you could use ripe pears.


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