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Heat your oven to 180c and lightly grease a baking dish. Mix flour, brown sugar, and oats in a big bowl. Add melted butter and stir until it's crumbly. Put sliced apples, blackberries, sugar, and cinnamon in the baking dish. Spread the crumbly mix on top and bake for 45-50 minutes until it's golden and bubbly.
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How To Make Mary Berry Apple And Blackberry Cake. Warm the oven up to 160C/140C fan/gas 3. Butter a 22-cm round cake pan with an open bottom and put baking paper around the bottom. In a big bowl, beat the butter and caster sugar together until the mixture is fluffy and light.
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Toss 2/3s of the Blackberries gently in 1 tablespoon of flour. Preheat the oven to 180 degrees (fan-assisted) and grease or line a 2lb loaf tin. Whisk together the butter and sugar until well combined. Add the eggs one at a time and mix in. Grate the apples into the mixture, stopping when you get to the core.
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Preheat the oven to 350°F. Grease a 9-inch round cake pan (with at least 2-inch-tall sides) generously with butter, being especially generous with the base of the pan. Set aside. Prep the topping: Sprinkle the brown sugar evenly over the base of the pan, then arrange the fruit on top in a tight, even layer.
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To reheat in the oven: Preheat the oven to 160°C/140°C fan/gas 3. Unwrap the cake and place it on a baking sheet. Cover it loosely with foil and bake it for 10 to 15 minutes or until it is warm and soft. To reheat in the microwave: Unwrap the cake and place it on a microwave-safe plate.
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Place the sugar, eggs, and vanilla extract in a mixing bowl. Use a handheld mixer, a hand whisk, a handheld blender, or an electric hand whisk to beat everything together until the sugar dissolves and creams into soft peaks. Next, fold in the flour and melted butter. Mix again until you get a nice smooth batter.
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Remove the bowl from the mixer and fold the flour tossed berries into the batter very gently using a wooden spoon. Pour the cake mixture into the prepared pan, coaxing the batter right to the edges of the pan and smoothing the top with a knife. Core, quarter and thinly slice the apple. (Do not peel.)
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Spoon the cooked fruits into the buttered ceramic dish or individual ramekins. Reserve any excess fruit together with the fruit juices. Sprinkle the crumble topping evenly over the fruit filling. Bake. Bake the tart at 200C/180C Fan for 20-25 minutes, or until the crumble turns crisp and golden brown. Prepare syrup.
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Instructions. Preheat the oven to 190°C/fan 170°C. Combine the butter, flour, Chelsea Caster Sugar, and cinnamon in a bowl. Incorporate the eggs and combine until smooth. Mix apple chunks into the cake batter. Be careful not to overfill the cupcake liners. Bake for 12 to 15 minutes in the oven.
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Whisk into flour mixture. Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a.
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Fold the grated apple into the mixture, then divide between the tins and level the tops. Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins.
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For the pastry. Preheat the oven to 200C/180C Fan. Mix the flour and butte r using either a food processor or by rubbing the ingredients together in a large mixing bowl using your fingertips. Add the sugar, beaten egg, and 1-2 tablespoons of cold water to the flour mixture. Mix until the dough comes together smoothly.
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Instructions. Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) loose-bottomed round cake tin with baking parchment. Thoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut the flesh into 1cm (½ inch) dice. Mix the fruit together and set aside.
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Lightly grease a deep 20cm (8in) loose-bottomed cake tin. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a.
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Step 3: Make the crumble topping. In a small bowl, whisk together the flour, oats, and brown sugar until well combined. Add the melted butter and stir with a spoon until the mixture is crumbly. Stir in the chopped hazelnuts for some extra crunch and flavor.
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