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Heat oven to 180Ί C
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Butter and line the bottom of a 9 x 20 x 13 cm
loaf tin.
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In a large bowl, rub the flour, butter and
sugar together with your fingers to make fine crumb.
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Measure out 5 level tbsp of this mixture into a
small bowl for the topping, and mix into the cinnamon and castor
sugar. Set aside.
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Coarsely grate the apple down to the core and
mix in with the eggs and the zest.
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Stir the baking powder into the rubbed-in
mixture in the large bowl, and then quickly and lightly stir in the
egg mixture until it drops lightly from the spoon. Dont over mix.
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Gently fold in 3 quarters of the berries with
the metal spoon trying not to break them up.
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Spoon into the tin and level.
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Scatter the rest of the berries on top.
Sprinkle over the topping and bake for 75-80 minutes. Check after 50
minutes and cover loosely with foil if it is browning too much. When
done, the cake will feel firm, but test with a skewer to make sure.
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Leave in the tin for 30 minutes before turning
out, and then cool completely on a wire rack.
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Peel off the paper before cutting. Will keep
wrap in foil or in a tin for upto 2 days.
