Had this warm with clotted cream - yummy
- 1 1/2 cups SR flour
- 3 medium tart apples
- 6 ounces blackberries
- 1/2 cup granulated sugar
- light brown sugar for dusting
- 4 ounces unsalted butter, softened
- 1 large egg
Preheat the oven to Gas 5 / Fan 160. Grease and line a loaf tin.
1.
Peel the apples and remove the
cores. Slice the apples into small cubes around 1 to 1½ inches in size. Cover
the apples with water and cook till softened.
2.
Slice any large blackberries in
half so that your whole berries and berry pieces are all about 1 to 1½ inches
in size.
3.
Cream granulated sugar and
butter into a large bowl, and stir in the egg, stirring to fully incorporate
them with the butter and sugar. Beat in the flour.
4.
Make the shortcake in a ball and
split in two. Roll each half out to fit the loaf tin. Place bottom in loaf tin
and spoon apples and blackberries on top. Then cover with other half.
5.
Sprinkle demera sugar on top.
Bake the cake for 30-45 minutes. The top of the cake should be golden brown
with a few cracks, and a knife inserted in the center should come out clean.
Move the pan to a cooling rack and let the cake cool completely.
