This is delicious hot, but even better cold a day or two later.
4 cooking apples (about 800g)
Juice of a lemon
285ml whipping cream
225g caster sugar
300g plain flour
1 tbsp dark brown sugar for sprinkling
Heat the oven to 200 degrees C, Gas Mark 6. Grease a 30cm by 20cm roasting tin with a little butter, then dust lightly with flour.
Peel and core the apples, then slice them into rings. Toss them in the lemon juice to stop them browning. Put to one side.
Put the cream and butter in a pan and bring to the boil, then set aside to cool slightly.
Meanwhile, whisk the caster sugar with the eggs until they turn pale. Whip the cream mixture into the egg mixture, then fold in the flour until completely smooth.
Pour a thin layer of the mixture into the tin. Then lay the apple rings over, and sprinkle the blackberries on top. Pour the rest of the mixture over the fruit – it will only just cover it. Sprinkle the dark brown sugar evenly over the top.
Bake for 45 mins to an hour (depending on your oven) until golden. Leave to cool in the tin then cut into squares.
Also try our Blackberry Polenta Cake.