Blackberry & apple loaf

• self-raising flour↗250g g
• butter↗175g g
• light muscovado sugar↗175g g
• cinnamon↗½ tsp tsp
• demerara sugar↗2rounded tbsp tbsp
• eating apple1 small

  such as Cox’s, quartered (not cored or peeled)

• eggs↗2 large

  beaten

• orange↗1

  finely grated zest

• baking powder↗1 tsp tsp
• blackberry↗225g g

Step-by-step instructions

1. 1

   Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.

2. 2

   Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

3. 3

   Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

4. 4

   Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.