Warming winter flavours packed into a light and fluffy layered sponge cake. A beautiful cake which is ideal for celebrating or simply enjoying at home.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
FOR THE SPONGE
340g unsalted butter, softened, plus extra for greasing
340g caster sugar
8 British Blacktail Free Range Eggs, at room temperature
300g self-raising flour
1½ tsp baking powder
150g ground almonds
1 tsp ground cinnamon
1 tsp vanilla paste
¼ tsp fine sea salt
6 tbsp milk, plus extra if needed
FOR THE FILLING
225g Waitrose & Partners Blackberries
4 tbsp caster sugar
4 tsp lemon juice
200g Bramley apples, peeled
FOR THE FROSTING
3 British Blacktail egg
200g icing sugar
225g unsalted butter, softened
1 pinch ground cinnamon
FOR THE DECORATION
1 handful Waitrose & Partners Blackberries
½ lemon, zest and strands
Method
Preheat the oven to 180 degrees C, gas mark 4. Grease and line the bases of 3 x 20cm round sandwich tins. Put all the sponge ingredients into a large bowl and use electric beaters to mix until smooth. Add more milk if needed to reach a soft dropping consistency. Spoon into the tins, spread evenly then bake for 28-30 minutes, until risen and golden. Cool in the tins for 10 minutes, then turn out, top-sides down, to cool completely on a wire rack (this will help keep the cakes flat).
Meanwhile, make the filling. Put the blackberries into a medium pan with 2 tbsp sugar and 2 tsp lemon juice. Bring to a simmer; cover and cook over a low-medium heat for about 5 minutes, until the fruit has collapsed into its juices. Mash well, then set aside.
Chop the apple and put in another pan with the remaining 2 tbsp sugar and 2 tsp lemon juice, plus 1 tbsp water. Cover and cook over a medium heat for 5-7 minutes until soft. Mash into a purée, then stir in the blackberry coulis; set aside to cool.
For the frosting, put the egg whites, icing sugar and a pinch of salt in a large bowl over a pan of simmering water, ensuring the water does not touch the base. Use electric beaters to whisk until thick and stiff (5-7 minutes). Spoon into a cold bowl and continue to whisk until the mixture is cool (about 5 minutes). Whisk in the butter, 1 tbsp at a time, until all incorporated and silky. Beat in the cinnamon, then chill for 30 minutes.
Put 1 sponge onto a serving plate or cake stand and spread with one third of the buttercream, then spread over ½ the apple and blackberry mixture; repeat. Top with the final sponge and spread ¾ of the remaining buttercream on top. Use the final ¼ of buttercream to thinly coat the sides, allowing the berry filling to catch in it, creating a ripple effect. Top with the remaining blackberries and the lemon zest strands.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,966kJ/ 478kcals
Fat
30g
Saturated Fat
15.8g
Carbohydrates
43.8g
Sugars
32.1g
Fibre
1.3g
Protein
7.5g
Salt
0.45g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
Everyday value
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0