Originally, this recipe was made in a large traybake but I wanted to change it up a little. I feel it’s better served in slices than squares and decorated really nicely for any occasion, or just for a Sunday!
I used a mix of defrosted blackberries and fresh ones. I had collected some a while ago and froze them and then couldn’t resist collecting some more as they were so sweet.
There’s one cooking apple in the recipe and it’s best to grate it as you get a softer result with your bake rather than chopping it up. I made up an icing with water and a teaspoon of almond extract which I felt worked so well with the apple and blackberries. Of course you can serve this delicious cake with fresh cream if you prefer.