Now obviously with all those yummy blackberries I had to make something cake-based too… so I had a go at a blackberry and apple tray bake. It’s topped with meringue so isn’t egg-free, though it is dairy-free. For the cake itself you can either use eggs or an egg replacement (see below). This is super sweet and super moist and siuper yummy! It’s a perfect Autumn afternoon snack.
You will need:
140g dairy-free Margarine
140g Coconut sugar
1 egg and 2 egg yolks beaten together (or 3 tbsp Chia seeds soakes in 9 Tbsps water)
1/2 tsp Vanilla extract
100g white Spelt flour and 1 tsp Baking powder (OR 100g self-raising gluten-free flour mix)
100g ground Almonds
1 tsp Baking powder
1/2 tsp ground Nutmeg
1/2 tsp ground Cinnamon
pinch of Himalayan rock salt
1 large Bramley Apple, sliced (approx 140g once peeled and cored)
For the Meringue topping:
100g unrefined Golden caster sugar
2 Egg whites
1 tsp Lemon juice
pinch of Himalayan rock salt
2 tbsp toasted Almond flakes
Pre-heat oven to 160 C or 140 C (fan oven) and grease and line a square tin (approx 23cm).
Beat the margarine and coconut sugar together until pale and creamy. Then beat in the egg and yolks (or chia seeds), and the vanilla. If you are using a self-raising gluten-free flour mix then sieve that in together with the baking powder and spices and salt. If you are using spelt flour sieve the baking powder (both measures of baking powder) and spices in to the spelt flour and then sieve it in to the butter mix. Next add in the ground almonds and fold it all together to form a thick batter.
Chop the apple up in to small chunks or slices (whatever you prefer) and fold in to the mix. Pour the batter in to the tin and then scatter with the blackberries. Poke the blackberries down a bit so they are well bedded in to the batter.
Pop in the oven and bake for 40 – 45 mins until a skewer comes out clean. Once you remove the cake leave the oven on.
While it is baking you can prepare the blackberry sauce for the meringue. If you are not using meringue this sauce can be drizzled over the cake 🙂
Put the remaining blackberries and 1 tsp sugar in a bowl and cover with cling film. Pop in the microwave for 30 secs and then mash until saucy! 🙂 You can also do this in a saucepan over a low heat. Set aside to cool.
Take the 2 egg whites and whisk with the lemon juice and a pinch of salt until they form stiff peaks – and if you’re brave do the whole “holding the bowl upside down above your head” test to see if they’re stiff enough! Add the sugar 1 tbsp at a time and whisk in well. Add the blackberry sauce and ripple through with spoon. Then spoon the mixture in to a piping bag or in to a plastic freezer bag and snip off the corner.
Pipe the meringue on to the cake – I aimed for one meringue per piece so it was about 16 little meringues but you can do whatever pattern you like! Scatter the almonds over the top and place the cake back in the oven for 10 – 12 minutes until the meringues are set.
Then remove and allow to cool in the tin for 30 mins. Cut in to little squares and enjoy!