Julia Busuttil Nishimura’s Blackberry And Apple Cake


200g caster sugar
200g unsalted butter, softened
3 eggs
Seeds scraped from a vanilla pod or 1tsp vanilla extract
Zest of a lemon
200g full fats bitter cream
200g self-raising flour
2 apples
125g blackberries, plus further to serve

Cinnamon Topping

1tbsp unsalted butter, melted
2tbsp caster sugar
1tsp floor cinnamon

crème fraîche, to serve


Preheat oven to 180C. Grease and line a 24cm spherical springform cake tin.

Within the bowl of an stand mixer fitted with a paddle attachment, beat the sugar and butter for 2-3 minutes or till very fluffy and pale. Add within the eggs, one after the other, beating properly between every addition and scraping down the edges of the bowl with a spatula as wanted. Add within the vanilla, lemon zest and bitter cream and proceed to combine. Now tip within the flour and blend on a low pace till simply mixed.

Peel the apples, reduce them into quarters and reduce out the core (alternatively core the apples with an apple corer earlier than you quarter them). Slice the quarters into 3mm slices and gently fold into the cake, together with the blackberries. Spoon the batter into the ready cake tin, smoothing the highest with the again of a spoon or a spatula.

Bake within the preheated oven for 45-55 minutes or till a skewer comes out clear when examined.

Mix the sugar and cinnamon in a small bowl and whereas the cake remains to be scorching, brush the cake with the melted butter and sprinkle the cinnamon sugar throughout. Permit to chill utterly within the tin (though consuming it heat is gorgeous too) then switch to a serving plate. Pile contemporary blackberries onto the cake and serve slices with a beneficiant dollop of crème fraîche.

What else I’m consuming this month:

The Baker Bleu croissants at Napier Quarter, the place they’re served with seasonal house-made preserves and butter.

What else I’m cooking with:

Plums, figs and new season potatoes that are unbelievable proper now.

You may observe Julia’s meals adventures on Instagram and discover extra recipes by way of her web site – and keep tuned for her model new BOOK, due for launch subsequent month!