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Apple and Blackberry Cake

Blackberry season started early this year due to hot weather, so hopefully by the time you get this recipe you will have had time to pick some (they grow everywhere but try and gather them away from roads and polluted areas).

As a side note, blackberries freeze extremely well. Once you have gathered and cleaned them, let them dry out a bit, put them on a baking sheet on the freezer and once they are frozen solid (a few hours should do) transfer them to a container and back in the freezer they go. This method will prevent them from sticking to one another.

Blackberries are extremely nutritious and contain high levels of vitamins, minerals and fibre and their consumption have heart, skin and eye health benefits. There has also been some studies that have linked them with cancer prevention.

Ingredients
160g flour
80g coconut flour
2 tsp baking powder
Pinch of Himalayan crystal salt
150g coconut sugar + 1 tablespoon for the topping (optional)
175g coconut oil
3 eggs
1/2 teaspoom of Bulletproof Upgraded Vanillamax (or 1 tsp of Vanilla Essence)
2 apples  - coarsely grated
80ml (1/2 cup) unsweetened almond milk
250g blackberries

Directions
1. Set your oven to gas mark 4 (180C) and line a 21cm round cake tin with some greaseproof paper
2. In a large bowl sift together the flour, coconut flour, baking powder and salt
3. In a separate bowl, using a hand held mixer, combine the coconut sugar and coconut oil. Add the eggs, one at a time, vanilla  & almond drink
4. Add the coconut sugar mixture to the flours and mix well until no lumps are left
5. With a wooden spoon, mix in the apples and then gently fold 200g of the blackberries
6. Tip the mixture into the baking tin, level and then add the remaining blackberries to the top and press them in gently
7. Sprinkle a bit more coconut sugar on the top (optional)
8. Bake in the middle of the oven for 1 ½ hour. Check the cake after 1 hour and if it’s getting too dark, cover the tin with aluminium foil. The cake is ready when you insert a knife in the middle and it comes out clean
9. Let cool in the tin for 30 minutes then transfer to a baking rack.

This cake is better cold, on its own or with a cup of tea, coffee or matcha green tea. It’s definitively worth the effort. I am already being asked when I will make some more!

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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie.Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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