Sometimes a cake will look at you and say: “ I don’t wan’t to wear anything today, please don’t make me. I want the world to admire my rustic charm, to taste my simplicity and to see how I can confidently stand alone, free from the buttercream you want to drape all over my golden edges.”
The beauty in this cake lies skin deep; the buttery soft sponge balanced with just the right acidity of the fruit. So let this cake have its moment. If you really must accessorise, a few fresh raspberries and a light dusting of icing sugar will be all you need.
Serves 8-10. You will need a 20-22cm deep, round cake tin.
Unsalted Butter – 200g
Golden Caster Sugar – 240g
Eggs – 3 Large
Vanilla extract – 1 teaspoon
Sour cream – 160g
Self-Raising Flour – 160g
Ground Almonds – 80g
Baking Powder – 1/4 Teaspoon
Salt – 1/4 Teaspoon
Raspberries – 150g (and a few more if you want to decorate the top)
Cooking Apples or Granny smiths – 2/3 large.
Caster sugar – A sprinkle for the apples
Lemon – 1
Icing Sugar – Enough to sprinkle on top
Pre-heat the oven to 200°c. Line the base and sides of your cake tin with parchment paper.
Peel and core the apples, then slice each into 10 wedges. Place these into a baking tray, sprinkle with a little sugar, a squeeze of lemon and bake in the oven for 15-20 minutes until cooked, but not too soft and mushy.
Weigh the butter and sugar into a mixing bowl and beat until it turns pale, light and fluffy, around 5 minutes on an electric food mixer. Gradually add the eggs to the butter and sugar, mixing well in between each addition until fully combined. Add the vanilla and mix a little.
Sift the flour, baking powder, ground almonds and salt into a bowl and add 1/3 of this to the mix and gently fold through. Take 1/2 of the sour cream and add this, mixing to combine, followed by another 1/3 of the flour mix, then the rest of the sour cream, followed by the last of the flour, mixing gently after each addition. (Effectively, you start with flour and finish with flour, adding the sour cream in between, this just helps to stop the mix from curdling. )
Spoon 1/2 of the mixture into the cake tin and level out a little, then lay half of the apples and raspberries onto this. Spoon the remaining mixture on top of this, level out and lay the remaining fruit on top.
Place into the oven and bake for around 45-60 minutes, until deep golden and an inserted knife comes out clean. Leave to cool in the tin and once cool, carefully remove and decorate with a little icing sugar and raspberries.
– If the cake starts to brown too much in the oven, lay a piece of tin foil gently over the top. (If you have a fan oven like me and it blows everywhere, bring the top shelf down to just above the cake and place an empty baking tray above the cake.
– The last time I made this, I used crème fraîche and it was delicious. Sour cream is just the slightly lighter and less expensive option, but if you want a bit of luxury, go for the crème fraîche.