175g softened unsalted butter
175g caster sugar
175g self raising flour
3 large organic beaten eggs
2/3 chopped, peeled & cored British apples
1 Teaspoon of natural vanilla extract
300ml of double cream (softly whipped)
Icing sugar, for dusting
Clippy’s Apple & Strawberry Jam

Preheat oven to 180C
Beat the butter and sugar together until pale and airy, add the beaten eggs slowly and the vanilla and combine. Add the flour and fold in gently, then add the chopped apples, divide between the two 9in cake tins and bake at 180°c for around 20 minutes, or until golden.
When the cakes are ready, remove them to a metal rack to cool.

When the apple cakes are cool, place one cake on a cake stand and smear over the jam, then spread the whipped double cream over the top. Place second cake gently on top and dust with icing sugar. This is perfect for birthdays, special ocassions or just for you…

<Back to Recipes