Apple and Blackberry Cake
The colder days are coming and the blackberries are finally flourishing, so I had to turn a classic crumble combo into a delicious cake. Apple sponges sandwiched together with blackberry compote and covered in vanilla buttercream. Simple and delicious, the best way.
I also went all fancy pants on myself. It was my mother in laws birthday so it seemed like the perfect excuse to pull out the piping bag and nozzles. I also purchased a cake scraper and rotating table which I hadn't had the excuse to use.
This is one for a celebration, where you want to throw around some piping shapes and impress. Have fun with it and let your inner artist out! I have added a lil' explanation for the flowers, but I'm not going to lie, its not great. I will upload a video SOON!
APPLES - I picked four apples from the garden. You can absolutely use shop bought which I would do 99% of the time. I just had apples on the apple tree. Wash, peel and core the apples and cut into rough chunks. Stew down in a pan with a little water to help soften. Like a sure healthy, natural apple sauce.
OAT MILK - Oat milk is my milky love. No, I'm not vegan. Yes I do use cows milk sometimes. But I love using oat milk in bakes and when having hot drinks or cereal. Also, my mother in law is lactose intolerant so baking with dairy free alternatives is frequent in our house. You could absolutely use cows milk and the cake would not be affected.
a little extra effort
I N G R E D I E N T S
C A K E
300g Golden Caster Sugar
300g Self Raising Flour
4tbs Stewed Apple Sauce (4 apples, peeled and cored apples, stewed down in a pan with a splash of water)
1tsp Vanilla Extract
B L A C K B E R R Y C O M P O T E
B U T T E R C R E A M
500g Icing Sugar
2tsp Vanilla Extract
Splash of Milk (I use OAT)
M E T H O D
- Start by peeling and coring the apples, then dice and add to a pan with a little splash of water to stew and soften into a mush. Once cooked, leave to one side too cool.
- Next, make the blackberry compote by stewing the blackberries and sugar down into a thick compote. Allow too cool like the apple.
- Now, preheat the oven to 180c.
- Grab some scissors, a pencil and a roll of baking paper. Using the base of the cake tin, place onto the baking paper and draw around the outside. Do this three separate times, making three circles. Cut the circles out.
- Now, grab a 15cm cake tin and place one of the paper disks in the base. Grease the sides of the tin and leave to one side. (If you have three tins you can line and grease them all at once. I only have one 15cm tin, which makes baking a three tier cake a long process!)
- Now onto the cake batter. In a bowl, beat together the butter and sugar until fluffy. Then add and mix in the eggs, one at a time. Once mixed well, sift in the flour and fold through until you have a simple cake batter. Then fold through the cooled stewed apple and vanilla. Weigh and separate the mixture into three equal portions. Bake the first cake and check if cooked after 30 minutes. It may need a little longer depending on the oven. Remove from the oven when baked and allow to cool slightly until removing from the tin. Repeat until you have three baked cakes. Allow the cakes to cool completely on a cooling rack.
- Now, make the buttercream by sifting the icing sugar into a bowl with the butter, vanilla and a splash of milk. BE CAREFUL HERE! I use a tea towel to cover my mixer as the icing sugar will cover you and your kitchen counter.
- Once the cakes are cooled, add the icing to a piping bag and pipe around the cake creating a wall for the blackberry compote that you put in the centre. Add another cake layer on top and repeat with the icing and compote. Add the last cake layer to the top. Now, pipe the buttercream all around the side of the cake and over the top. Use a cake scraper or pallet knife to create a naked cake look and level off the top of the cake.
- Chill and decorate with fresh blackberries and baked apple or get fancy using buttercream.
BUTTERCREAM FLOWERS - (Video Coming SOON! Apologies for the terrible explanation)
Now, these are fun and funky. What you need is:
- Baking paper cut into small 5cm squares
- Piping bag with a flat nozzle
- Food Colouring
Start by adding a small ball of icing to the centre of a square of paper
Colour your icing if desired
Next, add the icing to the piping bag with the flat nozzle.
Carefully pipe around 1/5 of the ball. Then overlap that line from towards the end, going further around the ball. Repeat until you have circled the ball and have something that resembles petals. Keep going until the flower is your desired size.
Place the paper onto a plate and into the fridge to allow it to chill and set.