Ingredients

 

125g unsalted butter, at room temperature
165g caster sugar
1 teaspoon vanilla extract
2 eggs
225g self raising flour
125ml milk
1-2 eating apples, depending on size, peeled, cored and cut into slices
125g blueberries
2 tablespoons Demerara sugar

 

 

Method

 

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line a 20cm round springform tin with baking paper.

Beat together the butter and sugar until light and pale – it won’t go as whippy as some other mixes because of the ratios.

Beat in the vanilla.

Beat in the eggs one at a time.

Stir in the flour and milk until the batter is just combined – don’t over beat it.

Spoon into the prepared cake tin and level the surface.

Arrange the apple slices on top and then scatter the blueberries over the apple.

Sprinkle the Demerara sugar over the top.

Bake for approximately 45 minutes or until a skewer inserted into the cake comes out clean.

Best check the cake after 40 minutes and, if it’s browning too quickly, cover the top loosely with foil.

Leave to cool in the tin on a wire rack until it is cool enough to de-tin.

Leave to cool completely or serve warm.

Serve either warm for dessert with ice cream, or at room temperature with cream.

Bask in the glory of the wonderful thing you have created.