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Bramley & blackberry tray cake

A kind of right-way-up upside down cake - a perfect teatime treat. You can make it in a roasting tin, too

  • Prep: 20 mins
    Cook: 1 hrs 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 587
  • Carbohydrates 64
  • Saturated Fat 21
  • Sugar 42
  • Protein 7
  • Fat 35
  • Fibre 3
  • Salt 1.01

Nutrition per serving

  • Calories 587
  • Carbohydrates 64
  • Saturated Fat 21
  • Sugar 42
  • Protein 7
  • Fat 35
  • Fibre 3
  • Salt 1.01

Ingredients

  • 175g butter, plus extra for greasing
  • 300g plain flour, plus extra for dusting
  • 4 Bramley apples, (approx 800g/1lb 12oz)
  • squeeze lemon juice
  • 284ml carton whipping cream
  • 225g golden caster sugar, plus 1 tbsp for sprinkling
  • 3 eggs
  • 300g blackberries

Method

  1. Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.

  2. Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.

  3. Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.

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