This cake got compliments on three occassions already, and it’s effortless to make, so I thought I should post the recipe here. It has been adapted from the Apple, Raisin, Cranberry and Hazelnut-Chocolate Cake recipe.
Apple & blackberry (chocolate hazelnut) cake
1 pack of blackberries (1/2 will do)
100-110 gram butter, melted (1/2 cup)
1 tsp baking powder
1/4 tsp salt
75 gram of plain flour (0.6 cup)
70 gram brown sugar (1/3 cup)
3 tablespoons of golden raisins
1/4 cup Nutella spread (1/4 of the small container)
Sift the flour with the baking powder and set aside. Wash blackberries and leave to drain. Peel the apples, cut into four pieces, remove core and and slice thinly. Preheat your oven to 180C (350F).
Beat the eggs with a hand mixer, add sugar and salt and beat into a foamy mixture. Add the cooled melted butter and Nutella and mix further. With a wooden spoon fold in the flour and apple slices. Pour the batter into a round 9.5″ mould and top with the blackberries.
Bake for 30 – 35 min (a toothpick should come out clean when you pierce the cake with it). Remove and let cool for a few min before unmolding. The cake comes out quite flat but that means it bakes quickly! Delicious!