I just had to make this amazing blackberry and apple cake with white chocolate drizzle for my daughter idgy. It’s a super easy cake to make and tastes delicious and boy is it a show-stopper!
Blackberry and apple cake with white chocolate drizzle
Idgy leaves for uni on Monday and I am heartbroken at her going. Covid has meant I’ve had my gorgeous daughter back home for 6 amazing months. There have been family meals at the kitchen table twice a day. The Aga has been over worked and under cleaned.
And there has been baking. Every week I’ve baked a cake. Trying to come up with something to make the weekends a bit special. Something to look forward to in these uncertain times.
This blackberry and apple cake with white chocolate drizzle is my best yet, especially for you Idgy.
Ingredients for blackberry and apple cake
This is my usual 2 egg cake batter – butter, 2 eggs, self raising flour and baking powder.
There is also grated apple (use the peel too for extra texture and colour).
Frosting and filling
I’ve used a basic buttercream frosting here.
My famous blackberry and apple gin!
For the filling I just used the frosting on it’s own so it was nice and white. Because it was up against the other filling. My gorgeous blackberry jam with bay and vanilla. I showed you how to make this delightful jam just the other day.
For the topping I have added a spoonful of the blackberry jam to make the frosting this gorgeous pink colour.
I made a simple syrup using that blackberry and apple gin and some sugar. This was drizzled over the cake once I’d assembled it and plastered on the frosting and piled some blackberries on top.
Let the blackberry syrup drizzle down the sides of the cake and make little puddles on the cake board.
Don’t have any Cassis then just use a couple of spoonfuls of the blackberry jam with some boiling water to make it thinner.
Or make a simple blackberry syrup by simmering a few blackberring in a little water with equal amount of sugar. Press through a fine sieve.
White chocolate drizzle
This is the piece de resistance, that gorgeously decadent finishing touch that really makes this blackberry and apple cake special.
Simply melt some white chocolate in a double boiler and allow it to cool a little before drizzling it casually all over the top of the cake. Allowing it to drip all over those luscious berries and down the sides is all part of this very special cake.
What size of baking tins to use
As usual i have plumped for my favourite 6″/15cm baking rins. You will get 8 slices of cake from this size which is just perfect for us.
If you want to make a bigger cake and use standard 8″ tins then simply use either a 3 egg sponge mix or just double my recipe.
How long will this cake keep?
This is a moist cake. The apple inside it helps with the moisture content. it will keep for 3 days under a cake dome.
Can you freeze this cake?
Yes, you can freeze the sponge cakes themselves well wrapped in cling film and in a freezer bag for up to 3 months. Defrost completely and decorate as above.
How to serve this blackberry and apple cake
Really, need you ask? Just serve this cake as it is. It is gloreously rich and flavourful. The berries add a juicy fruityness and the white chocolate a rich creaminess too. The cake itself is fluffy and moist.
You don’t need to add anything here. This cake stands alone in all it’s glory!
Can you use frozen blackberries
Yes you can. They won’t be as firm as fresh blackberries so you will have to be careful that they don’t seep through into the cake too much. Actually I wouldn’t worry about that at all. it’ll just add to the flavour and moistness of the cake itself.
If you don’t have blackberries you could do the same sort of thing using raspberries as they too go well with white chocolate.
So this gorgeous blackberry and apple cake is for you Idgy. I saved the best till last. Looking forward to you coming home from uni so I can bake for you again.
Looking for more easy baking recipes to try? Then check these out before you go;
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Blackberry and apple cake with white chocolate drizzle
- 125 g unsalted butter
- 125 g caster sugar
- 2 medium eggs
- 125 g self raising (baking) flour
- 1/2 tsp baking powder
- 1 tbsp grated apple including skin
- 150 g unsalted butter
- 250 g icing sugar
- 1 tsp blackberry and apple gin (optional)
- 1 tbsp blackberry jam
- 4 tbsp blackberry jam
- 150 g blackberries
- 50 g white chocolate
- 2 tbsp blackberry and apple gin/Cassis
- 2 tbsp sugar
- Preheat oven to 180C and grease and libne 2 x 15cm/6" baking tins
- Beat the sugar and butter till light and fluffy
- Add the eggs one at a time and beat then add the flour and baking powder plus the grated apple and beat to combine but don't over-do it
- Spoon batter into prepared baking tins and bake for 25 minutes or till golden and risen and a toothpick/skewer comes out clean when inserted into centre
- Leave in tins for 5 mins then turn out on to cooling rack to cool completely
- Beat the butter and icing sugar together with the gin if using and spread some on one cake which will be your base
- now add the jam to colour remaining butter cream
make the syrup
- heat the blackberry and apple gin/Cassis and sugar in a small pan and allow to thicken for about 5 minutes. Allow to cool
Assembling the cake
- spread blackberry jam on top of the base with the frosting on it
- Add the top layer of cake and carefully spread the frosting over the top and skim it round the sides of the cake. You don't want it too thick round the outside of the cake
- Pile the blackberries on top of the cake
- Drizzle the syrup on top of the berries and allow to drip down the sides of the cake
- Melt the white chocolate in a bain marie (double boiler or bowl set over simmering water) and allow to cool a little before drizzling over the berries and let it drip all down the cake