麻豆约拍

This is lovely as a dessert with cream or ice cream or as a slice with that afternoon ' cuppa!

Ingredients:
170gms Unsalted butter
170gm Caster sugar
225gm Self Raising Flour
3 Large eggs - beaten
Grated zest of 1 lemon
1 Teasp Almond Extract

For the apples and blackberries:
4 Granny Smith apples peeled, cored and thickly sliced then coated with a little lemon juice.
250gm Blackberries
45gm Caster sugar
A little butter for the tin - melted

METHOD

Set the oven to 160藲C Fan

路 Using the butter grease and line a 23cm (9"0) spring form cake tin then put a little more butter on top of the liner.
路 Tip in the 45gm of caster sugar and swirl around in the tin covering the bottom and half way up the sides. Carefully arrange the apples and a good spoonful of the blackberries on the bottom of the tin.
路 Cream the cake butter and sugar together then gradually add the beaten eggs, and almond extract. Add a little of the sieved flour if the mixture appears to be curdling.
路 Fold in the remainder of the flour, lemon zest and the remainder of the blackberries.
路 Spoon the cake mixture over the fruit and smooth over being careful not to disturb your arranged fruit.
路 Bake for 40 - 45 minutes until golden brown and risen. Check with a skewer to see if it comes out clean.
路 Leave in the tin to cool slightly, about 20 minutes, and then carefully upturn on to a serving plate.
路 Serve hot or cold.