Blackberry and bramley layer cake

Name: Blackberry and bramley layer cake
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 18
Ingredients: 340 g unsalted butter, softened, plus extra for greasing; 340 g caster sugar; 8 British Blacktail Free Range Eggs, at room temperature; 300 g self-raising flour; 1½ tsp baking powder; 150 g ground almonds; 1 tsp ground cinnamon; 1 tsp vanilla paste; ¼ tsp fine sea salt; 6 tbsp milk, plus extra if needed

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.

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Serves18
CourseDessert
Prepare1 hr 10 mins
Cook30 mins
Total time1 hr 40 mins
Pluscooling

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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.