pear, spinach and blue cheese pizza looked delicious. However, he also made this lovely looking cake to reward his little blackberry pickers, and I thought the idea of a fruit purée topping was very effective.
H F-W topped a plain sponge cake with blackberry purée, but I decided to go a step further and pair the blackberries with one of their natural partners - apples. I also decided to add ground hazelnuts to the cake batter to bump up the flavour and make the cake as seasonal as possible.
I cooked the batter in a 18cm (7") tin, lined with a paper case. I started the cake at 180C but lowered the heat half way through as the cake was browning too quickly; I also covered the cake with foil at this point. Altogether the cake was in the oven for 75 minutes - the batter was quite deep in a 18cm tin. I followed the usual advice to cook until an inserted cocktail stick comes out clean - no wet crumbs adhering to it.
I used the cake as a dessert, served with natural Greek yogurt and more blackberry purée.