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
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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