I got given a massive haul of blackberries and some little wild apples from some very kind friends (and I do mean a massive haul!). So I thought I’d better come up with another recipe to use some of them!
This time it’s a yummy loaf cake – combining the apples and blackberries. Perfect for a Sunday afternoon, with a cuppa! This makes one loaf and assuming you cut it into 8 slices it’s about 284 cals per slice!
You will need:
250g self-raising flour (any type you like)
175g dairy-free spread
175g sugar (or 85g half spoon sugar for less cals)
1 small cooking apple (or in my case 5 tiny apples!)
2 large eggs, beaten
1 tsp cinnamon
1 tsp baking powder
Preheat the oven to 180 C.
Put the flour, sugar and spread in a large bowl and using a fork or your fingertips rub together to form a crumb-like mixture. Take 5 tbsp of the mixture out and place to one side. Then add the baking power and mix well.
Peel and core the apple (or mini apples in my case) and then grate into a bowl. Add the beaten eggs and mix well.
Add to the dry mixture and combine lightly to form a dough (try not to over mix it). Gently fold in three quarters of the blackberries.
Put the mixture into the loaf tin and scatter the remaining berries over the top and then cover with the crumb mixture you set aside earlier.
Put in the oven and bake for 60 – 80 mins. Check it half way through and cover with foil if the top is starting to burn. It’s done when a skewer comes out clean.
Allow to cool in the tin for about 25 mins, then remove. Slice and serve!