Method:

1. Preheat and prepare: Preheat the oven to 180C/160C Fan/Gas 4. Grease and line one  20cm/8” cake tin.
2. Make the batter: In a large mixing bowl, add the butter and sugars and whisk until light and fluffy. Then, add the eggs one at a time and mix until a smooth batter is formed before adding in the vanilla extract. Next, sift in the plain flour, add the cinnamon powder, baking powder, salt and wholemeal flour. Remembering to sift the plain flour! Mix until well combined, resulting in a smooth batter that falls easily from the whisk. An electric mixer is great for this as it keeps the mixture nice and aerated, just be sure not to over whisk.
3. Prepare the fruit: In a separate bowl, gently toss the chopped apple and the blackberries in the corn flour until evenly coated.  
4. Add the fruit: Add the fruit to the batter mix and gently fold into the batter – don’t use your electric whisk for this as it will break up the berries, try not to overmix, just a few folds so that the fruit is evenly distributed in the cake mix.
5. Bake: Scoop the mixture into the tin, spreading gently to the edges without overworking it. Bake on the middle shelf for 45 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Depending on your oven, it may bake a little quicker so it’s a good idea to check it after 40 minutes.
6. Cool: Allow to sit in the tin for around a minute before turning out onto a cooling rack.
7. Decorate: Toast your flaked almonds in a pan tossing every few minutes until turning golden. Take off the heat and sprinkle on top of the cake. Once the cake is completely cool, you can dust with snow sugar, which falls around the flaked almonds very nicely.
8. Enjoy! This should keep for a few days in an airtight container, but because of the fruit I’d recommend it be stored in the fridge.