Well as you all know by now I had that huge bag of apples given to me. So it got me thinking, what could I do that is a little different with them?
I thought how good it is to try and use original recipes and make them different. So this recipe started out as the Raspberry Torte from A Passion For Baking (well actually it started its life as my friend Linda's recipe 26 yrs ago).
150g self-raising flour
150g unsalted butter, softened
150g caster sugar
150g ground almonds
1 tsp ground cinnamon
2 large eggs, beaten
150g fresh blackberries & cubed apples (combined amount, if using raspberries use 150g )
icing sugar to dust
You will need a 23cm cake tin, buttered and the base lined with a disc of buttered baking parchment.Preheat the oven to 170C fan
Tip the flour, soft butter, sugar, cinnamon, ground almonds and eggs into a bowl and beat together until pale, light and fluffy, stir in the cubed apple pieces.
Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push the blackberries, pointy sides up, into the batter.
Bake on the middle shelf of the preheated oven for about 1 hour, checking the cake after 40-50 minutes (ovens vary, so it may be ready) and covering it loosely with foil once it has browned to prevent the top colouring too much.
Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Dust with icing sugar to serve.