Like my previous post this is another variation on a recipe already on the blog. I have been making loads of different versions of the Cranberry Almond Tea Cake for quite awhile now but haven't gotten around to blogging them.
First, a couple summers ago (!) I made a Blackberry and Lemon version which was so good, and great for using up all those buckets of blackberries we always seem to get in August :-) Then I found myself with some pears that needed using up and made a Pear and Almond Loaf Cake, also wonderful and now, a blackberry and apple almond loaf cake.
What I'm trying to say is: this recipe is VERY versatile ;-) You can basically put in any fruit or berries you like, I never add nuts but they would go nicely as well. A cinnamon, apple and pecan version sounds pretty tasty actually...as does a cherry and almond version or strawberry vanilla etc... etc... As long as you keep the cake recipe the same and the weight/measure of fruit about the same you can do what you like.
For this one I was given some apples, not sure what kind to be honest, I think they were a mixture of cooking apples and golden delicious and as they needed using up threw them in with some frozen berries I had. I kept the almond flavouring here as is in the Cranberry Loaf Cake as I simply love almond flavoured cakes, easily my favourite and it goes very well here.
Blackberry & Apple Almond Loaf Cake:
260g plain flour
120g caster sugar
3 tsp baking powder
½ tsp salt
180ml unsweetened almond milk
4 Tbsp cornstarch
110g vegan butter, melted
2 tsp almond extract
150g frozen blackberries
200g peeled and thinly sliced apple, toss in lemon juice to keep from browning
100g icing sugar
1 Tbsp unsweetened almond milk
¼ tsp almond extract
¼ tsp vanilla extract
Preheat the oven to 190C / 380F and grease a loaf tin.
Combine flour, sugar, baking powder and salt in a large bowl. In another bowl whisk together the milk and cornstarch. Whisk in the almond extract then slowly whisk in the melted butter. Toss the fruit in with the flour mixture then pour over the liquid and fold with a rubber spatula until mixed. Be careful not to over mix.
Scrape into prepared tin, level off the top and bake for 45 minutes. It should be risen, golden brown on top and make sure a toothpick or wooden skewer inserted into the centre of the loaf cake comes out clean. (I have pulled this out too early before and had a doughy centre!) Cool in tin 15 minutes then remove cake from the tin to fully cool on a wire rack. I like to place it on it's side to cool.
Whisk together the glaze ingredients until thick but just pourable, add more milk or icing sugar as need be then pour and spread on top letting some drizzle over the sides.
Blackberry & Lemon Version:
Swap the almond extract with lemon extract
Omit the apple, can increase blackberries to 200g if you like.
omit the almond extract
increase vanilla extract to 1/2 tsp
add the zest of 1 lemon
Pear & Almond Version:
Make as per the Blackberry, Apple and Almond cake but omit the blackberries, swap the apple with diced pear and increase to 200g.
Nutritional Information: (Blackberry, Apple and Almond version, per 100g)
Sat Fat: 1.6g
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