Method

1 - Preheat the oven to 170c (330f).
2 - Line the base and sides of a 20 cm (9inch) round tin with baking paper.
3 - Toss the sliced apples in a bowl with the lemon juice and zest and set aside.
4 - In separate bowl whisk the eggs with the sugar. Add salt.
5 - Sift in the flour, mix then add the apple sauce and the melted butter.
6 - Toss the apple slices through and half of the blackberries.
7 - Pour the batter in the tin, level with a spoon and top with remming blackberries.
8 - Bake for about 60-65 minutes.
9 - The top should be caramel brown and the cake softly firm to touch.
10 - To be sure, insert a stick into the middle of the cake, if it comes out clean, the cake its baked, otherwise give it another 2-3 minutes and test again.
11 - Cool in the tin for 1 hour, then transfer to a plate, and serve with cream.