Jane's Race for the Kids apple and blackberry traybake
Jane says: "If you have blackberries in your freezer and you want a change from fruit crumble then this is a lovely way of using some of them, if you don’t have any then you can use frozen raspberries instead just as delicious. If you use frozen fruit you can crush it and stir into the mixture, this will stop large lumps sinking to the bottom of the mixture"
Time: 45 minutes – 1 hour, plus cooling
For the cake:
- Small Bramley Apple (cooking) peeled cored and chopped finely
- Small red dessert apple cored and chopped into small pieces no need to peel (total prepared apple weight approx. 150g)
- 150g Frozen blackberries or raspberries, lightly crushed. Reserve 8 – 10 whole.
- 180g Salted butter, softened
- 90g Soft dark brown sugar
- 90gCaster sugar
- 250g Self Raising Flour
- 1 tsp Ground mixed spice
- 3 Large eggs
- 100g Frozen blackberries or raspberries
- 100g Icing Sugar
- Baking dish approx. 20cm x 26cm lined with baking paper
- Preheat the oven to 160C fan
- Put softened butter, sugars, flour, spice and eggs into a large bowl and mix with a hand mixer for about 1 minute until well combined. Do not over mix.
- Fold in chopped apples and crushed blackberries. Because the berries are frozen the mixture will stiffen a little, don’t worry and don’t add any liquid.
- Tip into the prepared tin and level the top. It will look like raspberry ripple. Put the reserved whole berries on the surface, don’t press them into the mixture. Pop into the preheated oven and bake for approx. 35-40 minutes until a toothpick inserted into the centre comes out clean. This will take a little longer than a normal recipe because the fruit has made the mixture cold. Remove from oven and allow to cool.
- To make the icing heat the berries until the juice begins to run. Strain the juice into a bowl. Place the icing sugar into a small bowl and add enough of the juice to make a drizzling consistency. Decorate the top of your traybake and leave until icing has set.