It is truly and wonderfully Autumn, and I have been imagining the weather almost as if it were human. This week has been golden and feels like a gracious apology for all those times when it is too hot and feels like you are living in an oven, or too cold and windy with sharp little rain drops that sting your skin. Thank you for your kindness weather, and in return I am sorry for those times we have all complained about you, for in Melbourne you do have quite the reputation.

This week you have got it very, very right with your gentle air and a glow that feels full of whimsy and possibility. You, weather, have been perfect for riding bikes and taking strolls, for jaunts to the park and impromptu picnics with a thermos full of tea and some cake warm out of the oven.

With Winter surely not too far away, I hope the weather is indeed kind to you too, and that you can venture into the outdoors any chance you can, and build up your sunshine reserves for the months ahead.

Autumn Picnic Tea Cake
with Blackberries, Almonds and Apples

Inspired by Autumn and a lovely little teddy bear’s picnic in the park.

Adapted from a recipe by Eat In My Kitchen

You will need: a 23cm loaf tin greased and lined with baking paper and a hand-held mixer or stand mixer with bowl (2 if you have them) and a paddle and a whisk attachment

3 organic eggs, separated
+
125g butter
100g coconut sugar
1 teaspoon vanilla paste
+
110g almond meal
110g buckwheat flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
+
3 small apples cut into little squares
300g blackberries
zest of one lemon
+
a sprinkling of demerara sugar
1 tablespoon ground cinnamon
a handful of raw almonds, chopped coarsely
a handful of blackberries

Preheat your oven to 160 °C fan forced (180 °C conventional)/325 °F/Gas Mark 3.

Place all the dry ingredients into a small bowl and stir to combine.

In the bowl of your mixer use the whisk attachment to whip the egg whites with a pinch of salt until firm peaks. Set the egg whites aside. If you have only one bowl for your mixer, then transfer the egg whites to another bowl, as you need the bowl in the next step.

In the bowl of your mixer with the paddle attachment cream together the butter, sugar and vanilla paste until pale and fluffy. One at a time, add in the egg yolks and beat until well combined.

Into the butter mixture fold one third of the dry ingredients, followed by one third of the whipped egg white, alternating the two mixtures until everything is combined. Fold through the apples, blackberries and zest of the lemon.

Pour the mixture into the tin and scatter the handful of blackberries and chopped almonds on top. Sprinkle with a little demerara sugar and ground cinnamon.

Bake in the centre of the oven for around 35 – 45 minutes, or until a skewer inserted into the middle of the cake comes out just clean – be careful not to overcook the cake, as it can make it a little dry around the edges. Allow to cool in the tin for 10 minutes or so before turning out.

Lovely served warm or at room temperature for afternoon tea or on a picnic out in the fresh air, shared with friends. xx