Grease and line an 8 inch cake tin. Preheat the oven to 180º/160ºC fan.
-In a bowl cream together the sugar and the butter until light and fluffy.
-Add the eggs and mix in well.
-Sieve in the flour, baking powder, cinnamon and ginger in the bowl and mix well.
-Grate the apple and dry off with a paper towel and mix in well. If the apple has made the mix very wet add a little more flour a tablespoon at a time.
-Fill the cake tin with the mixture and add the blackberries making sure you can still see the tops of them.
-Bake for 25-40 minutes until golden brown and until a cake tester comes out clean.
-Allow to cool in the tin for about 10 minutes then take out of the tin and transfer to a cooling wrack.
I love this cake when it’s still warm with custard.