www.jewishcookery.com

• Heat the oven to 160°C/140°C fan.
• Line and grease a 22cm round loose-based cake tin with baking parchment.
• Beat the butter and sugar together until light and fluffy.
• Add the eggs, ground almonds and flour slowly and combine well.
• Add 2/3rds of the apples to the mixture and all the blackberries.
• Transfer to the prepared tin and smooth out evenly.
• Scatter the remaining apples over the surface.
• For the topping, sprinkle over the cinnamon, demerara sugar and chopped butter.
• Bake for 50 minutes or until cooked through.
• Scatter over the toasted hazelnuts before serving and dust with icing sugar.