Blackberry and apple sponge
Just like Granny used to make, a sponge cake made with seasonal apples and blackberries
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
675g new seasonās cooking apples
110-175g blackberries
1Ā tbsp water
85-110g sugar
2 sweet geranium leaves
For the topping:
55g butter
55g sugar
1 egg, beaten
85g self-raising flour, sieved
1-2Ā tbsp milk
1 pie dish (900ml capacity)
Method
Preheat oven to 200Ā°C.
Peel, core and slice the apples and put them in a heavy saucepan with the water, sugar and sweet geranium leaves. Cover and stew them gently until just half-cooked, then add the blackberries at the last minute. Allow to cool a little, then tip into a buttered pie dish.
Cream the butter until soft, add the sugar and beat until light and fluffy.
Add the beaten egg by degrees and beat well until completely incorporated.
Sieve the flour and fold into the butter and egg mixture. Add about 1 tablespoon of milk or enough to bring the mixture to dropping consistency. Spread this mixture gently over the fruit.
Bake in the oven for about 25 minutes, or until the sponge mixture is firm to the touch in the centre. Sprinkle with caster sugar. Serve warm with home made custard or lightly whipped cream.
