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.
Serves18
CourseDessert
Prepare1 hr 10 mins
Cook30 mins
Total time1 hr 40 mins
Pluscooling
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 white
200g icing sugar, sifted
225g unsalted butter, softened
FOR THE DECORATION
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.
