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Martha Collison’s Apple and blackberry upside down traybake
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For the caramel:
125g caster sugar
25g golden syrup
For the cake:
200g butter, softened
250g caster sugar
3 large eggs
300g self-raising flour
Pinch of salt
1 tsp vanilla extract
2 small Bramley apples
150g pack blackberries
1. Preheat the oven to 160°C, gas mark 3 and line a 25x20cm traybake tin with baking parchment.
2. Start by making the caramel topping. Place the sugar and syrup into a small saucepan. Stir over a low heat until all the sugar has dissolved, and then turn the heat up to high and simmer without stirring for 5 minutes, or until the caramel is a golden brown. Pour into the lined tin and tilt it to make sure the whole base is covered.
3. Core the apples down the middle and then slice into rings of around 1cm thickness. Arrange over the caramel, slicing some rings in half so they fit right into the edges. Fill any gaps with blackberries.
4. Beat all the cake ingredients in a stand mixer or using an electric whisk for 4-5 minutes, until the mixture is really light and fluffy. Add any remaining blackberries to the cake mixture.
5. Scrape the mixture into the prepared tin and bake for 60-65 minutes, until risen and golden brown on top and a skewer inserted comes out clean. Allow to cool for 5 minutes, then carefully turn out the cake (the caramel will be hot). Serve warm with vanilla custard.
This recipe was first published in October 2018.