2Food > Blackberry & apple mallow traybake

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Blackberry & apple mallow traybake

Prep Time: 30 min.
Cook Time: 60 min.
Total Time: 90 min.
Servings: 16

What you need

1-2 tbsp toasted flaked almond
1 tsp baking powder
25g blackberries
1 large Bramley apple, about 200g, peeled and sliced (to give about 140g)
2 egg whites
1 egg and 2 yolks, beaten together
140g golden caster sugar
100g ground almonds
1 tsp lemon juice
1 tsp freshly grated nutmeg (or ½ ground)
100g self-raising flour
100g white caster sugar, plus 1 tsp for the ripple
140g unsalted butter, softened, plus a little for greasing
½ tsp vanilla extract

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How to do it

1. First make the blackberry sauce toripple through the mallow.

2. Put the berriesand 1 tsp sugar in a small bowl and coverwith cling film. Microwave for 30 secs onHigh. Alternatively, add 1 tsp water thensoften in a pan over a low heat. Mashwell until saucy, then leave to cool.

3. Heat oven to 160C/140C fan/gas 3.Grease and line the base and sides of a23cm square traybake tin, leaving someoverhang. Using electric beaters or ahand whisk, beat the butter and sugar ina large bowl until very pale and creamy,then beat in the egg and yolks, followedby the vanilla.

4. Mix the flour, almonds,baking powder, nutmeg and a pinch ofsalt, then fold into the fluffy mix to makea very thick batter.Fold in the apple, then spoon into thetin and smooth over the top. Scatter withthe blackberries, poke them in just alittle, then bake for 45 mins until goldenand a skewer inserted into the middlecomes out clean. After removing, leavethe oven on.For the mallow topping, you’ll need alarge piping bag with a 1cm nozzle, or afood bag with a corner snipped off.

5. Whiskthe egg whites, lemon juice and a pinchof salt to stiff peaks.

6. Add the sugar1 tbsp at a time, whisking well after eachspoonful, to make a shiny, stiff meringue.Ripple with the cooled blackberry mix,then spoon into the bag. Pipe 16 evenlyspaced, walnut-sized meringues on topof the cake (you’ll have some left over),scatter with the toasted almonds, thenbake for 10-12 mins until the meringuesare just set. Cool in the tin for 30 mins,then remove to a rack to cool completely.

7. Add a dusting of icing sugar, if you like,then cut into squares.

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Nutrition

Calories
195.27cal ( 9.76% of daily need)
Fat
10.99g ( 16.9% of daily need)
Saturated Fat
4.9g ( 30.62% of daily need)
Carbohydrates
22.87g ( 7.62% of daily need)
Sugar
16.35g ( 18.17% of daily need)
Cholesterol
31.02mg ( 10.34% of daily need)
Sodium
10.82mg ( 0.47% of daily need)
Protein
2.94g ( 5.88% of daily need)
Selenium
4.12µg ( 5.88% of daily need)
Fiber
1.28g ( 5.12% of daily need)
Vitamin A
244.66IU ( 4.89% of daily need)
Manganese
0.09mg ( 4.54% of daily need)
Calcium
41.81mg ( 4.18% of daily need)
Phosphorus
39.87mg ( 3.99% of daily need)
Vitamin E
0.46mg ( 3.07% of daily need)
Iron
0.47mg ( 2.61% of daily need)
Vitamin B2
0.04mg ( 2.37% of daily need)
Potassium
79.12mg ( 2.26% of daily need)
Copper
0.03mg ( 1.63% of daily need)
Magnesium
5.93mg ( 1.48% of daily need)
Folate
5.42µg ( 1.35% of daily need)
Vitamin D
0.19µg ( 1.28% of daily need)
Vitamin C
0.98mg ( 1.18% of daily need)
Vitamin K
1.2µg ( 1.14% of daily need)
Vitamin B5
0.1mg ( 1.04% of daily need)

Breakdown

Proteins
5.82%
Fat
48.92%
Carbs
45.26%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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