2 dessert apples peeled, cored and sliced
4 tbsp caster
1 vanilla pod
50g unsalted butter
100g plain flour
50g chopped hazelnuts
40g Demerara sugar
320g self-raising flour
A good few hours before you start to bake your cake, place the fruits and 4 tbsp caster sugar into a pan with a splash of water, reserving about 15 blackberries. Cook over a medium heat for about 10 mins, take off of the heat and add the vanilla pod and the reserved berries, leave to cool the pop into the fridge to chill completely.
You will also need a 28cm x 22cm tin, greased and lined with baking parchment.
Preheat the oven to 170ºC/325ºF/gas mark 3.
Tip all of the cake ingredients into the bowl of a free-standing machine and beat until smooth. If you don’t have a free-standing machine, you can use an electric hand-held mixer.
Pour the cake batter into the prepared tin and spread level using a palette knife. With a slotted spoon swirl the cooled stewed fruits onto the cake batter making sure to remove the vanilla pod and reserve the fruit syrup.
Next rub together the crumble topping ingredients and scatter over the fruits.
Bake on the middle shelf of the preheated oven for about 60 minutes or until well risen, golden and when a skewer inserted into the middle of the cake comes out clean. Serve warm with the reserved fruit syrup and custard, cream or ice-cream or all 3!!