I made this cake for last weekend's course in Staithes - it's great for baking ahead as it will store wrapped in foil for two days.
Prep: 30 mins
Cook: 50 mins
Elderberry, Blackberry, Bilberry
Ingredients
250g self-raising flour
175g butter
175g light brown soft sugar
1/2 tsp ground cinnamon
2 rounded tbsp demerara sugar
1 small eating apple
2 large eggs
Finely grated zest of 1 orange
1tsp baking powder
225g blackberries and Bilberries
Method
Makes 10 slices. Preheat oven to 180C. Rub 250g SR flour, 175g butter and 175g brown sugar to fine crumbs. Set aside 5 tbsp crumbs with 0.5 tsp cinnamon and 2 tbsp demerara. Add 1 tsp baking powder to main bowl. Beat 2 eggs with zest of 1 orange and grate 1 small apple into mixture. Stir egg mixture into crumbs quickly, fold in 225g blackberries and bilberries (keep some back). Spoon into lined loaf tin, scatter remaining berries and crumb topping. Bake 1 hour 15 mins.