Beca’s Autumn Bake

Here’s a cake that takes inspiration from Autumn and one that I created especially for SSAFA’s Big Brew Up fundraising campaign.  It’s easy to make and perfect for your mid-morning coffee catch-up with friends, or as an afternoon treat with a brew.

Beca’s Autumn Bake


Blackberry & Almond Cake with Apple Compote and Vanilla Mascarpone


Blackberry & Almond Cake

  • 200g Baking Margarine
  • 200g Light Brown Sugar
  • 150g Self Raising Flour
  • 75g Ground Almonds
  • 4 Eggs
  • 1 tsp. Mixed Spice
  • 100g Blackberries
  • Handful Flaked Almonds
  • 1 ½ tbsp. Demerara Sugar

Vanilla Mascarpone

  • 150g Mascarpone Cheese
  • 130ml Double Cream
  • 2 tsp. Caster Sugar
  • 1 tsp. Vanilla Bean Paste

Apple Compote

  • 3 Eating Apples (I used Royal Gala)
  • 1 tbsp. Caster Sugar
  • 100ml Water
  • Juice of ½ Lemon


Preheat oven to Gas 3 ½/150 Celsius, then grease and line two 8 inch round cake tins.  Combine all the cake ingredients except the blackberries, flaked almonds and Demerara sugar.  Divide the cake batter equally between the two cake tins and smooth the tops with a spatula.  Lightly push into the cake batter an equal number of whole blackberries and then bake on the same shelf for 25 minutes.  After 20 minutes, scatter on top of one of the cakes the Demerara sugar and flaked almonds and bake the cakes for the remaining 5 minutes.  Remove from the oven and set aside to cool whilst you prepare the fillings.

For the apple compote, peel, core and chop the apples into small cubes and place in a saucepan over a low heat with the water and sugar.  Heat until the apples are soft enough to be ‘mashed’ with a potato masher.  You want the texture to still have the odd chunk of apple but also be able to spread onto the cake.  Add the lemon juice to taste and leave to cool.  For the vanilla mascarpone, put all the ingredients into a bowl and whisk with a balloon whisk until the mixture reaches the consistency of thick clotted cream.

To assemble, place the cake with no almonds on top onto a plate or cake stand.  Spread all the mascarpone mixture onto the cake and top it with the apple compote.  Place the top cake onto the filling and stand back to gaze lovingly at your masterpiece, before cutting a large wedge of it to have with your brew.

Getting baking in aid of the SSAFA Big Brew Up this October.


2 responses to “Beca’s Autumn Bake

  1. This looks so delicious! (Also, I swear I’m not stalking your site today or anything- I’ve got a big fourteen-person dinner next week and I’ve been looking for recipes, and last night watched a couple episodes of your run of GBBO and thought, hey- Beca’s food always looks so home-cooking-tasty, I should go see if she’s got recipes online!) Blackberries are past season now though, but do you think it would work with fresh cranberries instead? I’m guessing dried cranberries couldn’t be a straight substitute because blackberries are so juicy, but maybe I could soak the cranberries in juice or brandy or something to make them less tart… Thanks for another lovely recipe!

    • Hello! I’m flattered that you’re looking at my site and sending so many lovely questions! Definitely try the fresh cranberries but as you’ve said they may be too tart. The option of soaking dried fruit would work really well. Let me know how you get on!

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