Finn's Cake

Yesterday my son, the elusive kitchen cape crusader, truly on the heels of his sister and wanting to show his abilities, baked a cake. There was much stirring and measuring that an amicable bake-off ensued. Both cakes were equally delicious and different. Offering many things for the dessert enthusiasts. My son picked the recipe, Squirrelmum's Blackberry and Apple Cake, from his favourite cookbook, The Redwall Cookbook. It is a pretty simple recipe. Again, most of the ingredients would already be in your pantry. Unlike my daughter's cake this recipes does have eggs and butter. Making this a great recipe for older children.    

I was on hand for any assistance my son may have needed. Although he displayed a certain amount of ease in the kitchen, like a scientist in his lab. I placed the cake in the oven and took it out of the oven. The smell of the baking cake throughout the house was intoxicating! At first this was the only photo my son would allow me to take. Those are his hands holding his cooled cake. He was pleased with his effort. I am proud of his ease, his competitiveness, and his commitment inside the kitchen.   

Squirrelumum's Blackberry and Apple Cake

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1 cup all purpose flour

1/2 cup almond (or 1/2 cup sliced almonds, finely ground with a mortar and pestle)

6 tablespoons unsalted butter or margarine, softened, plus additional for cake pan

6 tablespoons apple juice

2 eggs

1 tablespoon baking powder

1/2 teaspoon salt

A few drop vanilla extract

1 cooking apple (such as Granny Smith), peeled, cored and chopped

1 cup fresh or frozen blackberries

1 tablespoon Demerara (raw) or granulated sugar, for sprinkling 

METHOD:

1. Preheat the oven to 400ºF. Lightly grease and 8 inch cake pan (preferably springform) and line the bottom with parchment or waxed paper.

2. In a large bowl, beat together the flour, almond flour, butter, sugar, apple juice, eggs, baking powder, salt and vanilla extract.

3. Fold in the apple and blackberries and spoon the mixture into the cake pan. Sprinkle the Demerara sugar over the top and bake until golden and firm to the touch, 45 to 55 minutes.

4. Leave to cool on a wire rack (remove the sides of the pan if using a springform pan).

Notes: We used 1 cup of cake and pastry flour instead of the all purpose flour mentioned. Also we baked the cake for 45 minutes however found that at 40 minutes the cake could have come out of the oven. Different ovens may vary the oven temperature. 

Even more pleased with his baking effort. I managed this photo after much back and forth and finally... approval from the elusive kitchen cape crusader himself. 

Have a great weekend everyone! - JW