Serves 8


For the cake:

250g Salted butter (room temp)

250g Golden caster sugar 

1 tsp Vanilla extract 

4 Free range eggs 

250g Self-raising flour 

For the crumble:

150g Plain flour 

75g Butter 

75g Golden caster sugar 

1/2 tsp Cinnamon 


For the filling: 

200g Blackberries 

1 Cooking apple (peeled, cored and diced into 1/2cm cubes)

1 Lemon 

100g Sugar 

1 cinnamon stick 

1 Star anise 


For the Buttercream: 

200g Icing sugar 

100g Butter room temp 

1 tsp Lemon juice 

Here’s how 

Place the butter and sugar into a mixing bowl, then beat together until light and fluffy. 

Add the vanilla, then add the eggs one at a time making sure you mix thoroughly together in-between each egg. 

Sieve the flour into the mixture and stir together. 

Divide the cake mixture in-between 2 20cm sandwich tins.

For the crumble topping rub together the flour and butter to create a crumble, then add the sugar and cinnamon and stir together. 

Sprinkle the crumble mixture over one of the cakes before it goes in the oven as that one will be the top of the cake.

Bake in a preheated oven 170c for 20-25 minutes or until the tops are firm to the touch. 

Meanwhile to make the compote place all the ingredients into a non-stick pan and cook on a medium heat. 

It’s important not to stir the compote lots as you don’t want the fruit to break up too much. 

When the liquid has reduced by half remove from the heat and leave to cool. 

Beat together the buttercream ingredients until light and fluffy. 

Products used:

MasterClass Non-Stick 20cm Loose Base Sandwich Pan

MasterClass Can-to-Pan 20cm Ceramic Non-Stick Saucepan with Lid, Recycled Aluminium