Eggless Cakes

Return to categories | Return to Homepage

Eggless Cakes

Cakes with Fresh Fruits

Blackberry and Apple Cake

Preheat the oven to 190C/375F/gas mark 5

Use a 20cm/8 inch cake tin.

Grease and line the cake tin. Beat the butter and sugar until light and fluffy. Beat in the sour cream and a little flour to prevent curdling. Beat in the almond extract and ground almonds. Fold in the remaining flour with the baking powder.

Core and slice the apples. Spread two-thirds of the cake mixture in the cake tin. Layer the apple over the cake mixture. Stir the blackberries into the remaining batter. Spread this over the apples. Sprinkle the flaked almonds over the top. Bake for 30 minutes at 375F/190C/gas mark 5. Turn the heat down to 350F/180C/Mark 4 for a further 30 minutes, until cooked. Leave to cool in the tin.