Blackberry harvest time

wild blackberries

 

 

Blackberry apple, almond rice flour cake

Even in peak summer, with constant rain in Ireland, blackberries are abundant and stay juicy. I cooked the berries with some sugar to make a sauce for yogurt, and also mix in cooking apple to make a cake using almond and rice flour. I use rice flour instead of wheat flour, not because of any concern with gluten, just for using a different grain and for a lighter texture. 

 

Blackberry apple, almond rice flour cake, before baking

 

4 eggs

100gm almond flour

100gm rice flour

30gm sugar

1tsp baking powder

pinch of salt

blackberry sauce and green apple

 

Blackberry apple, almond rice flour cake

 

1. Grate or cut apple into small cubes, mix with cooked blackberry sauce.

2. Whisk 4 eggs, add dry ingredients and mix well, add blackberry sauce and apple.

3. Pour into an oiled baking dish, baked at 170˚C for 60 minutes.