Blackberry & apple mallow traybake

Vegetarian
Blackberry & apple mallow traybake
90 min.
16
200kcal

Suggestions


Indulge in the delightful combination of sweet, tangy blackberries and crisp apple with this Blackberry & Apple Mallow Traybake. Perfect for any occasion, whether it's a cozy afternoon tea or a family gathering, this vegetarian-friendly treat will win over your taste buds with its soft, buttery base topped with a light, airy mallow. The burst of fresh fruit, paired with a hint of warm nutmeg and freshly grated lemon, adds a wonderful depth of flavor to this easy-to-make traybake.

The blackberry sauce adds a vibrant swirl of color and sweetness, enhancing the texture of the mallow topping that’s light yet perfectly set, creating an irresistible contrast with the tender cake underneath. With just the right balance of sweetness and tartness, each bite offers a lovely experience for fruit lovers and dessert enthusiasts alike. Plus, it's surprisingly simple to make, with just a few pantry staples and a bit of patience to let the mallow set beautifully in the oven.

Whether you're serving it as a snack, appetizer, or simply a fun treat to share with friends, this Blackberry & Apple Mallow Traybake is sure to become a favorite in your baking repertoire. A sprinkle of toasted almonds and a dusting of icing sugar give the final touch, elevating this dessert into a stunning centerpiece on any dessert table. So, roll up your sleeves and prepare to impress with this scrumptious, light, and fruity bake!

Ingredients

  • 140 butter unsalted softened for greasing plus a little
  • 140 brown sugar 
  •  egg yolk beaten
  • 0.5 tsp vanilla extract 
  • 100 self raising flour 
  • 100 almond flour 
  • tsp double-acting baking powder 
  • tsp nutmeg freshly grated (or)
  • large bramley apples peeled sliced (to give 140g)
  • 125 blackberries (avoid 'dessert' blackberries, as they lack bite)
  • 25 blackberries 
  • 100 sugar white for the ripple
  •  egg whites 
  • tsp juice of lemon 
  • tbsp almonds flaked toasted

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • microwave
  • skewers

Directions

  1. First make the blackberry sauce to ripple through the mallow.
  2. 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.
  3. Heat oven to 160C/140C fan/gas
  4. 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.
  5. Mix the flour, almonds, baking powder, nutmeg and a pinch of salt, then fold into the fluffy mix to make a very thick batter.
  6. 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.
  7. For the mallow topping, youll need a large piping bag with a 1cm nozzle, or a food bag with a corner snipped off.
  8. Whisk the egg whites, lemon juice and a pinch of salt to stiff peaks.
  9. 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 (youll 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.
  10. Add a dusting of icing sugar, if you like, then cut into squares.

Nutrition Facts

Calories200kcal
Protein5.9%
Fat48%
Carbs46.1%

Properties

Glycemic Index
24.44
Glycemic Load
8.02
Inflammation Score
-2
Nutrition Score
2.733913074369%

Flavonoids

Cyanidin
9.6mg
Pelargonidin
0.04mg
Peonidin
0.02mg
Catechin
3.66mg
Epigallocatechin
0.06mg
Epicatechin
1.49mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.02mg
Hesperetin
0.05mg
Naringenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.02mg
Kaempferol
0.05mg
Myricetin
0.06mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:199.72kcal
9.99%
Fat:11.05g
17%
Saturated Fat:4.9g
30.63%
Carbohydrates:23.88g
7.96%
Net Carbohydrates:22.13g
8.05%
Sugar:17g
18.89%
Cholesterol:30.96mg
10.32%
Sodium:41.12mg
1.79%
Alcohol:0.05g
100%
Alcohol %:0.09%
100%
Protein:3.05g
6.11%
Manganese:0.14mg
7.04%
Fiber:1.75g
7.01%
Selenium:4.16µg
5.94%
Vitamin A:262.76IU
5.26%
Calcium:47.62mg
4.76%
Vitamin E:0.55mg
3.68%
Vitamin C:2.73mg
3.32%
Iron:0.53mg
2.93%
Phosphorus:26.69mg
2.67%
Vitamin K:2.8µg
2.67%
Vitamin B2:0.04mg
2.57%
Copper:0.05mg
2.32%
Magnesium:7.62mg
1.9%
Folate:7.41µg
1.85%
Potassium:63.19mg
1.81%
Vitamin D:0.19µg
1.28%
Vitamin B5:0.13mg
1.27%
Zinc:0.17mg
1.13%