Blackberry and apple mallow traybake

Blackberry and apple mallow traybake

Blackberry & apple mallow traybake

Dainty sponge bites packed with fruit and topped with crunchy almonds and a light meringue whirl

  • Makes 16 squares
  • Moderately easy

Nutrition per serving

  • Calories 207
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 17
  • Protein 3
  • Fat 12
  • Fiber 1
  • Salt 0.2

Ingredients

  • 140g unsalted butter, softened, plus a little for greasing

  • 140g golden caster sugar

  • 1 egg and 2 yolks, beaten together

  • ½ tsp vanilla extract

  • 100g self-raising flour

  • 100g ground almonds

  • 1 tsp baking powder

  • 1 tsp freshly grated nutmeg (or ½ ground)

  • 1 large Bramley apple, about 200g, peeled and sliced (to give about 140g)

  • 125g blackberries (avoid 'dessert' blackberries, as they lack bite)

  • 25g blackberries

  • 100g white caster sugar, plus 1 tsp for the ripple

  • 2 egg whites

  • 1 tsp lemon juice

  • 1-2 tbsp toasted flaked almond

  • a little icing sugar, to dust (optional)

Method

  1. First make the blackberry sauce to ripple through the mallow. Put the berries and 1 tsp sugar in a small bowl and cover with cling film. Microwave for 30 secs on High. Alternatively, add 1 tsp water then soften in a pan over a low heat. Mash well until saucy, then leave to cool.

  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 23cm square traybake tin, leaving some overhang. Using electric beaters or a hand whisk, beat the butter and sugar in a large bowl until very pale and creamy, then beat in the egg and yolks, followed by the vanilla. Mix the flour, almonds, baking powder, nutmeg and a pinch of salt, then fold into the fluffy mix to make a very thick batter.

  3. Fold in the apple, then spoon into the tin and smooth over the top. Scatter with the blackberries, poke them in just a little, then bake for 45 mins until golden and a skewer inserted into the middle comes out clean. After removing, leave the oven on.

  4. For the mallow topping, you’ll need a large piping bag with a 1cm nozzle, or a food bag with a corner snipped off. Whisk the egg whites, lemon juice and a pinch of salt to stiff peaks. Add the sugar 1 tbsp at a time, whisking well after each spoonful, to make a shiny, stiff meringue. Ripple with the cooled blackberry mix, then spoon into the bag. Pipe 16 evenly spaced, walnut-sized meringues on top of the cake (you’ll have some left over), scatter with the toasted almonds, then bake for 10-12 mins until the meringues are just set. Cool in the tin for 30 mins, then remove to a rack to cool completely. Add a dusting of icing sugar, if you like, then cut into squares.