Indulge in the delicious taste of Bramley & Blackberry Pie, a delicious dessert that brings out the best of the bounty of the season. This recipe combines the tartness of apples with the sweetness of blackberries, creating a harmonious blend of flavors that will tantalize your taste buds.
But that’s not the end of it. Our pie is brought to perfection with the addition of our ultimate sweet shortcrust pastry, providing a beautiful golden crust that perfectly complements the moist filling. Every bite is a heavenly combination of buttery pastry and delicious, juicy fruit.
Whether you’re planning a cozy family gathering or a special occasion, this Bramley Blackberry Cake is sure to be a showstopper on your dessert table. Treat yourself to a slice of heaven with this delicious and seasonal masterpiece.
- 225g cold, unsalted butter, chopped into small pieces
- 350g plain flour
- 50g powdered sugar
- 1 large egg yolk (save the egg white for brushing the dough)
- 900g Bramley apples (approx. 4), peeled, cored, quartered and thinly sliced
- 140g golden icing sugar, plus a little sugar for sprinkling
- 1 tbsp fine polenta or ground almonds
- 1 tablespoon cornstarch or flour, plus a little flour for dusting
- 1½ tsp ground cinnamon
- 200g blackberries, halved if they are very large
- Egg white for brushing (reserved for making dough)
- Cream or ice cream for serving
Decorate your cake
For tips, tricks and ideas for designing the top and sides of your cake, check out our guide 11 super easy ways to decorate a cake.
Avoid the dreaded soggy ground
To ensure your pie has a crispy crust, use a metal or enamel pie plate, baking pan, or pie pan if your pie has a pastry base. Make sure the baking sheet is hot when the cake goes into the oven. Sprinkle ground almonds or polenta over the base to absorb excess fruit juice.
Add a glaze
Beat the remaining egg whites from the dough with a fork until foamy and use them to glaze the cake. If you want the cake to have a nice golden color, also beat in some powdered sugar.
Finding a blackberry hedge shouldn’t be too difficult this time of year – arm yourself with a pair of gloves and avoid picking berries below knee height (where dogs can reach them) or near busy roads. It’s important to use cooking apples such as Bramleys here as these will soften in the steam from the cake and so you don’t need to simmer them beforehand.
- Place butter and flour in a food processor with 1/4 teaspoon salt and pulse until mixture resembles moist breadcrumbs. Alternatively, rub the butter and flour together in a large bowl with your fingertips.
- Add the sugar and briefly beat or stir again.
- Whisk the egg yolks with 2 tablespoons of cold water and drizzle over the flour mixture.
- Use the Pulse button to blend the mixture again, continuing until larger clumps begin to form.
- If the mixture seems too dry, add a little more water, a teaspoon or two at a time, but no more than 3 teaspoons total.
- Place the dough on a work surface and knead briefly until a smooth ball forms.
- Avoid overworking, otherwise it will be difficult.
- Roll out the dough into a puck and wrap well in cling film.
- Chill for at least 30 minutes or up to 2 days or freeze for 2 months.
- Next, prepare the filling. Place the apples and half the sugar in a large bowl and stir until the apples are well coated.
- Set aside to macerate for 30 minutes.
- Remove the dough from the refrigerator and divide it into two pieces, one slightly larger than the other.
- Re-wrap the smaller piece of dough and set it aside.
- Divide the larger piece of dough into the number of cakes you want to bake, or leave it whole for one large one.
- On a lightly floured surface, roll the dough out to the thickness of a 50p piece, or until it is large enough to cover the bottom of your pie plate or tin, with some dough overhanging.
- Roll the dough over your rolling pin, lift it onto your plate or molds, then press it well into the corners.
- Sprinkle polenta or almonds over the base.
- Drain the juice from the apples and then mix it with the remaining sugar, cornstarch and cinnamon.
- Place the apples and blackberries in layers in the baking paper-lined pan, creating a dome in the middle.
- Preheat the oven to 190°C/170°C fan/Gas 5 and place a baking tray on the middle rack.
- Now choose how you want to decorate the top of the cake (see tips below).
- Once the dough is covered, whisk together the reserved egg white and brush over the dough.
- Sprinkle with additional sugar and place the cake on the baking sheet.
- Bake for 25-30 minutes for small cakes, 35-40 minutes for medium cakes, or 45 minutes for a large cake, until the dough is golden brown and crispy and the juices are bubbling.
- Allow to cool for 10 minutes before serving with cream or ice cream.
Equipment and tools
To prepare Bramley and blackberry cake, the following equipment and tools are required:
- mixing bowl
- Cake plate, baking pan or cake pan
- baking tray
- A pair of gloves
Bramley blackberry cake contains the following allergens:
- Almonds (ground almonds or polenta can also be used)
Storage and leftovers
How to store Bramley blackberry cake:
- Allow the cake to cool completely.
- Wrap the cake tightly in plastic wrap or place it in an airtight container.
- Store in the refrigerator for up to 3 days.
To have leftovers:
- Store the remaining cake in the refrigerator.
- Before serving, warm individual slices in the microwave or oven.
Health Benefits of Bramley and Blackberry Cake
The combination of Bramley apples and blackberries in this cake not only makes for a delicious dessert but also offers various health benefits. Let’s explore some of the nutritional benefits:
Bramley apples serve as the base for this cake and provide several health benefits:
- Vitamin C: Bramley apples are an excellent source of vitamin C, which is important for supporting immune function and collagen production.
- Fiber: These apples are rich in fiber, which aids digestion, promotes satiety, and helps maintain healthy bowel movements.
- Antioxidants: Bramley apples contain antioxidants such as flavonoids and polyphenols, which help reduce inflammation and protect against chronic diseases.
- Low calories: Despite their sweet taste, Bramley apples are low in calories, making them a healthy choice for anyone watching their weight.
- Minerals: They also provide essential minerals such as potassium, which supports heart health, and manganese, which is necessary for bone development and metabolism.
Adding blackberries to this cake offers a number of nutritional benefits of its own:
- Antioxidants: Blackberries are packed with antioxidants that help protect cells from damage caused by harmful free radicals.
- Rich in vitamins: They are a great source of vitamins, including vitamin C, vitamin K and vitamin E, all of which contribute to overall health and well-being.
- Fiber: Blackberries are rich in fiber, which aids digestion, regulates blood sugar levels and promotes a healthy gut.
- Immune system support: The abundance of antioxidants and essential nutrients in blackberries can improve immune function and contribute to a stronger immune system.
- Weight management: Like Bramley apples, blackberries are relatively low in calories and can be enjoyed as part of a balanced diet for anyone looking to manage their weight.
By combining Bramley apples and blackberries in this tart, you will not only enjoy a delicious dessert, but also benefit from the nutritional benefits of these ingredients. Remember to enjoy this cake in moderation and savor every bite while appreciating the benefits it brings to your health.