The Mental Health Foundation explains:
'Effectively supporting people experiencing mental health problems is on target to become one of the greatest public health challenges of our time. Stigmatising and discriminatory treatment can be particularly distressing when a person is experiencing a health crisis. We all have mental health, and by failing to treat people with mental health problems with dignity we make it more difficult to ensure that everyone takes steps to safeguard their wellbeing and to seek help, as it can lead to self-stigma, low confidence, low self-esteem, withdrawal and social isolation'.
As part of World Mental Health Day, the Mental Health Foundation are holding their annual fundraising and awareness-raising day, Tea and Talk. I was asked if it were possible to contribute a recipe to feature as inspiration in Talkback, the Mental Health Foundation Supporter's magazine. This delicious, fruity Autumnal treat is a lovely cake to exchange for some vital fundraising cash!
175g butter, softened
175g golden caster sugar
2 large eggs, beaten
125g self raising flour
50g ground almonds
1 tsp cinnamon
2 eating apples
20g soft brown sugar
50g toasted almond flakes
50g toasted chopped hazelnuts
1. Preheat the oven to 160C/140C Fan/Gas Mark 3. Grease and line an 8 inch loose bottomed round cake tin. Beat together the butter and sugar for several minutes until light and fluffy.
2. Gradually add in the eggs, adding a spoonful of flour if the mixture is curdling
3. Fold in the flour and ground almonds.
4. Stir through two thirds of the apples and all of the blackberries. Scrape into the prepared tin and dot the remainder of the apples on the top and sprinkle over the brown sugar
5. Bake for 50-55 min or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and scatter over the toasted nuts