A great autumnal pudding for after your Sunday roast … with some Marshfield Farm ice cream on the side of course!
For the cake
125g caster sugar
3 large eggs
50g ground almonds
100g self raising flour
2 British eating apples – peeled, cored and cut into 12 segments
For the topping
2 tbsp demerara sugar
25g butter, cut into small flakes
25g roasted hazelnuts, roughly chopped
Icing sugar to dust
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.