Marshfield Ice Cream

Blackberry and Apple Cake

A great autumnal pudding for after your Sunday roast … with some Marshfield Farm ice cream on the side of course!



For the cake

125g butter

125g caster sugar

3 large eggs

50g ground almonds

100g self raising flour

2 British eating apples – peeled, cored and cut into 12 segments

100g blackberries


For the topping

2 tbsp demerara sugar

25g butter, cut into small flakes

25g roasted hazelnuts, roughly chopped

Icing sugar to dust


Recommended Flavours

Vanilla Clotted Cream

Blackcurrants In Clotted Cream



Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment.

Beat the butter and caster sugar together in a large bowl until light and fluffy. Gradually pour in the eggs, a little at a time, beating as you add. Fold in the ground almonds and finally the flour, and combine everything gently.

Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it our evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the demerara sugar and butter. Bake for 50-55mins or until a skewer comes out clean.

Remove cake from oven and then scatter the toasted hazelnuts. When cooled, dust lightly with icing sugar. Serve warm with our Very Vanilla or Blackcurrants in Clotted Cream ice cream.

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