Jeremy Vincent’s blackberry and apple cake recipe

Apple is a versatile fruit that can be used in everything from soups to meat dishes, desserts to cheese platters. This recipe is a cross between a sponge cake and summer pudding.

Scrumptious: This blackberry and apple cake is a cross between a sponge and pudding. Picture: Zoe Phillips

I’M NEVER far away from an apple, such versatile fruit.

The greens of Granny Smiths are brilliantly vibrant and the red skins of varieties such as Fuji or Pink Lady are real standouts in the fresh produce section of my local store.

I love them crisp from the fridge as a favourite end-of-meal refresher, but there are many ways to feature apples in a meal.

You can start with it playing a role in a soup, as an accompaniment to roast pork or chicken, or it can star in a dessert cake or traditional apple pie. And don’t forget to include some crisp slices as part of a cheese platter at the end of the meal.

Here’s a delicious cake that makes the most of apples, and even though we are in the final stages of winter weather (here’s hoping!) it also hints at summer by using some of the great frozen berries which are readily available in the supermarket freezer.

BLACKBERRY & APPLE CAKE

Slice: Blackberry and apple cake. Picture: Zoe Phillips

LOADED with fruit, this moist cake is a cross between two classic English desserts — sponge cake and summer pudding.

Serves 10

170g softened unsalted butter, plus more for preparing the tin

300g frozen blackberries (or choose from the range in the freezer at the supermarket)

1 tbsp dark brown sugar

3 Granny Smith apples, cored, peeled and quartered

1/3 cup brandy — if you have some, apple brandy (calvados) is even better

250g plain flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

¾ cup milk

2 tsp vanilla extract

Zest of 1 lemon

110g caster sugar

4 eggs

Creme fraiche, for garnish (optional)

Heat the oven to 180C (160C fan). Defrost the frozen fruit and set in a colander or sieve over a bowl to drain the excess liquid. Reserve the liquid.

Grease a 23cm springform tin with butter. Line the base of the tin with a baking paper circle, and butter the paper. Wrap the outside of the tin with foil to catch any drips.

In a small bowl, carefully toss the drained fruit with the brown sugar, then set aside to let macerate.

Meanwhile, cut each apple quarter into thin slices, then toss with the brandy in a bowl and set aside.

Sift together the flour, baking powder, cinnamon and salt into a bowl, and set aside. In another bowl, stir together the milk, vanilla and lemon zest, then set aside.

Using a standing mixer with a paddle attachment, cream the butter and caster sugar on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating for about 15 seconds after each addition. Reduce the mixer speed to low. Alternately add the flour and milk mixtures in thirds, beginning and ending with flour, until just incorporated. Scrape down the sides of the bowl with a rubber spatula and gently fold in the apple-brandy mixture.

Transfer the batter to the prepared tin; spread evenly. Spoon the berries over the top of the batter. Bake until golden and a toothpick inserted into centre of cake comes out clean, about 90 minutes. Let the cake cool in the tin on a rack for 30 minutes, then remove from the tin. Allow it to cool completely.

Serve cake slices drizzled with the reserved berry juice and dollops of creme fraiche (if using).

TRY THESE WAYS WITH APPLES

BAKING

APPLE pie comes to mind when you think of baking apples, but cooking in the oven provides other options, as well. Pair apples with vegetables for a sweet and savoury dish. Cut a pumpkin in half and scoop out the seeds. Fill the hollow with diced apples and a little brown sugar. Pork and apples go well together, so bake pork chops with sliced apples and onions.

SOUPS

PUMPKIN and apples cooked in stock and pureed make a rich and creamy soup. Another good combination for a pureed soup is carrots and Golden Delicious apples with fresh ginger.

ON THE STOVE TOP

MAKE a chunky apple sauce by cooking diced apples in a frying pan with a little water and mashing them to the desired consistency. The tart sauce is an excellent accompaniment to pork and chicken. Braising meat and apples is a simple way to combine the two. Saute apples first, then set aside while browning the meat. Add the apples back in with the braising liquid to finish cooking. Use a mild oil to saute apples to avoid overpowering or detracting from their flavour.

DESSERT

TAKE the core out of whole apples and bake them with a filling of chopped nuts and a variety of dried fruits, such as raisins and dried cranberries.

MORE

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JAPANESE MISO MADE HERE IN NEWLYN

GOOD EGGS GO A LONG WAY