Blackberry & Apple Torte

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). 

With Raspberries see Blackberry and apple below

Well enough of all that, the thing is it's so versatile and thats the case with lots of my recipes. So this weeks Top Tip is, go on and try changing a few flavours from my recipes and make them perfect for your favourite taste. 

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.