A light, very soft apple cake topped with blackberry jam and fluffy vanilla buttercream. It's autumn in a slice, and the best excuse I know for using up all those extra apples.
This is a detailed, 11-page recipe written the way I'd talk you through it in my kitchen. It doesn't just tell you what to do. It explains why each step matters, so you can bake it with confidence and fix it if something goes wrong.
 
What's inside
Full ingredient list, with every quantity in grams, plus an equipment list and allergen information
Step-by-step method, split into five parts: roasted apple sauce, apple cake, homemade blackberry jam, fluffy vanilla buttercream and assembling the cake
Nine "Why this works" boxes that explain the science, from why roasting the apples gives a better crumb to why the jam needs a rolling boil
A troubleshooting guide covering eight common problems, from a sunken cake to split buttercream, with the cause and the fix for each
Swaps for the apple and for the blackberries
Spice variations for the cake and the buttercream, and a dairy-free buttercream
Storage and serving advice, including fridge and freezer times
 
At a glance
Serves 12 | Prep 1 hour | Bake 45 minutes | Total 3 hours
Made in two 20cm (8in) round tins
Contains gluten (wheat), egg and dairy
 
Good to know
This is a digital download (PDF) for your personal use only. It can't be shared, copied or resold. All oven temperatures are given for fan and conventional ovens.