Apple And Blackberry Cake With Bushmills Custard Sauce Food

APPLE AND BLACKBERRY CAKE WITH BUSHMILLS CUSTARD SAUCE

Steps:

• FOR THE CUSTARD SAUCE: Bring milk to a simmer in a heavy 1 1/2 quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Returm mixture to saucepan and stir constantly over medium-low heat until custard thickens and covers back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Wisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. makes about 2 cups.
• FOR THE CAKE: Preheat oven to 350°F Butter 10-inch sprinform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl, until light and fluffy. Beat in eggs on high speed one at a tine, Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.
• Bake cake untl light browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.
• Melt jam in heavy small pan saucepan over medium heat. Strain jam; discard solids. Bush jam over top of cake.
• DO-AHEAD TIP; Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.
• Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.

APPLE-BLACKBERRY CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. 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 cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.

BLACKBERRY APPLE CAKE

Steps:

• Preheat the oven to 350°F (175°C, 165°C for fan ovens).
• Butter an 8 inch round loose-bottom cake pan.
• Cream the butter and sugars together in an electric mixer until they are light and fluffy.
• Beat the eggs into the creamed mixture.
• Sift together the 2 cups flour, baking powder, salt, 1 teaspoon ginger and ½ teaspoon cinnamon.
• Add these dry ingredients to the creamed mixture, alternately with the yogurt.
• Toss the blackberries in the 1 teaspoon of flour.
• 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.)
• Arrange the apple slices on top of the cake in a circular formation.
• Combine the demerera sugar and ginger together and sprinkle over top of the apples.
• Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
• Cool the cake in the pan for 20 minutes before carefully removing the sides of the pan and cooling completely on a wire rack. I don't recommend removing the bottom of the cake pan at this stage. (When the cake is absolutely cool, you can or run a knife between the cake and the base and gently slide it off or you can just leave the bottom of the pan on the cake and put the whole thing on a plate to serve.)
• When the cake is completely cool, mix together the icing sugar and ginger, and add enough of the water to make a smooth, pourable glaze.
• Drizzle over the cake and allow to set before slicing.

BLACKBERRY & APPLE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
• Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.