Nici Wickes: Apple & Blackberry Sheet Pan Cake

Saturday Morning with Jack Tame

Try this cake for the school lunch boxes this week – it’s quick to make and bake, soft and moist, incredibly delicious and square pieces are much more ergonomic in the lunch box.

Makes 20x25 rectangle cake

INGREDIENTS

150g butter

2/3 cup water

½ cup sugar

½ cup brown sugar

1 ½ cups plain flour

1 teaspoon baking soda

Pinch salt

1 tsp cinnamon (optional)

1/3 cup yoghurt, sour cream or creme fraiche

2 medium eggs, lightly whisked

200g (about 2 medium) chopped apples, I used unpeeled granny smiths

½ cup frozen blackberries, thawed

ICING

1 ½ cups icing sugar

1 tbsp melted butter

2 tsp vanilla extract

METHOD

Preheat oven to 200 C. Grease and line a shallow swiss roll tin or other rectangle tin measuring about 20cmx30cm. Twist the corners of the baking paper to get the sides to stand up a bit higher than the tin.

In a medium pot bring the butter and water to a boil.

Stir in the sugars followed by the dry ingredients – flour, baking soda, salt and cinnamon and mix until combined. Add in yoghurt and eggs and stir to combine then fold in the chopped apples and berries.

Pour batter into the prepared tin spreading it into the corners. Bake for 17-20 minutes, or until it springs back to the touch. Cool for 10 minutes then ice while warm.

For the icing: Heap icing sugar into a large bowl and add melted butter and vanilla. Whisk, beat or stir until you have a smooth, pourable icing – loosen with boiling water as needed.

Spread icing over just warm cake and leave to set.

Slice and eat!

Make it your way:

You could grate the apple but I like the chunks.

Leave out the cinnamon and replace with vanilla or ginger if you fancy it.

Leave off the icing and eat warm as a pudding with custard and cream.

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