Treat yourself to the delicious combination of blackberries and apples in our irresistible Blackberry and Apple Mallow Traybake. These delicious sponge cakes are a perfect treat for any occasion. They are bursting with juicy fruits and are wonderfully complemented by the crunchy almonds, which provide a delicious texture. And if that wasn’t enough, a light meringue swirl as the finishing touch takes this dessert to a whole new level of heavenly deliciousness. Treat yourself and your loved ones to this delicious sheet cake that will deliciously satisfy your sweet cravings!
- 140g unsalted butter, softened, plus some for greasing
- 140g golden powdered sugar
- 1 egg and 2 egg yolks, whisked
- ½ tsp vanilla extract
- 100g self-raising flour
- 100g ground almonds
- 1 teaspoon Baking powder
- 1 teaspoon freshly grated nutmeg (or ½ ground)
- 1 large Bramley apple, about 200g, peeled and sliced (makes about 140g)
- 125g blackberries (avoid “dessert” blackberries as they have no bite)
- 25g blackberries
- 100g white icing sugar, plus 1 tsp for the crimp
- 2 egg whites
- 1 tsp lemon juice
- 1-2 tbsp roasted flaked almonds
- some powdered sugar for dusting (optional)
- First let the blackberry sauce trickle through the mallow.
- Place the berries and 1 teaspoon sugar in a small bowl and cover with cling film.
- Microwave on high for 30 seconds.
- Alternatively, you can add 1 teaspoon of water and then soak in a pan over low heat.
- Puree well until juicy, then let cool.
- Preheat the oven to 160°C/140°C fan/gas 3.
- Grease and line the bottom and sides of a 23cm square baking tin, leaving some overhang.
- Beat butter and sugar in a large bowl with electric mixers or a whisk until very light and creamy.
- Stir in the egg and egg yolk, followed by the vanilla.
- Mix flour, almonds, baking powder, nutmeg and a pinch of salt.
- Fold the dry mixture into the loose mixture to form a very thick dough.
- Fold in the apple.
- Pour the dough into the mold and smooth it out.
- Scatter the blackberries on top and tuck some in.
- Bake for 45 minutes, until golden brown and a skewer inserted into the center comes out clean.
- Leave it on after removing it from the oven.
- For the mallow topping you will need a large piping bag with a 1cm nozzle or a food bag with the corner cut off.
- Beat the egg white, lemon juice and a pinch of salt until stiff.
- Add the sugar 1 tablespoon at a time, stirring well after each spoonful, until a shiny, stiff meringue forms.
- Wave the meringue with the cooled blackberry mixture.
- Add the mallow mixture to the bag.
- Pipe 16 evenly distributed, walnut-sized meringues onto the cake.
- Scatter the roasted almonds on top.
- Bake for 10-12 minutes until the meringues are just set.
- Allow to cool in the tin for 30 minutes, then transfer to a rack to cool completely.
- Add a pinch of powdered sugar if desired.
- Cut into squares.
Equipment and tools
- mixing bowl
- Electric mixer or whisk
- Greased baking tray
- knife or peeler
- Cooking scale
- Cooling rack
This recipe contains the following allergens:
- Dairy products (butter)
Storage and leftovers
How to store the blackberry apple mallow traybake:
- Allow the sheet cake to cool completely.
- Cut it into individual portions.
- Place portions in an airtight container.
- Store in the refrigerator for up to 3 days.
- Wrap individual portions tightly with plastic wrap.
- Place the wrapped portions in a freezer-safe container or bag.
- Label it with the date and contents.
- Freeze for up to 3 months.
Health Benefits of Blackberry and Apple Mallow Traybake
The blackberry apple mallow traybake not only pampers your taste buds but also brings several health benefits. Packed with healthy ingredients and full of flavors, this delicious treat can be enjoyed guilt-free. Let’s explore the wonderful health benefits that each ingredient in this delicious dessert brings.
Blackberries are not only delicious but also very nutritious. They are rich in antioxidants, especially anthocyanins, which give them their deep purple color. These antioxidants help protect the body from oxidative stress and inflammation. In addition, blackberries are a good source of vitamin C, which strengthens the immune system and promotes collagen synthesis.
Using fresh Bramley apples in this traybake provides a naturally sweet taste and a dose of health benefits. Apples are a great source of fiber, which aids digestion and contributes to overall gut health. They also contain immune-boosting vitamin C and quercetin, a powerful antioxidant that may have anti-inflammatory properties.
Ground almonds not only give this sheet cake a wonderfully nutty taste, but also add nutritional value. Almonds are rich in healthy monounsaturated fats, which may help lower cholesterol and reduce the risk of heart disease. They’re also packed with vitamin E, an antioxidant that supports skin health and protects cells from damage.
Nutmeg, whether freshly grated or ground, not only adds warm and spicy notes to the sheet cake, but also offers potential health benefits. It contains essential oils such as eugenol and myristicin, which have antibacterial and anti-inflammatory properties. Nutmeg is also a good source of fiber and minerals such as potassium, calcium and iron.
Eggs are a valuable ingredient in this sheet cake, providing both structure and nutrients. They are an excellent source of high-quality protein, essential for muscle building and repair. Eggs also contain important vitamins and minerals, including vitamin B12 and selenium, which support brain function and protect against cell damage.
6. Butter and sugar
In moderation, the unsalted butter and sugar used in this sheet cake add flavor and texture. However, it is important to consume these ingredients in moderation as excessive consumption can lead to weight gain and increased risk of chronic diseases.
With the combination of these healthy ingredients, the Blackberry & Apple Mallow Traybake not only satisfies your sweet tooth but also offers a range of health benefits. So treat yourself to this delicious treat knowing that you are nourishing your body with every bite.
Source: Recipe adapted from BBC Good Food