15 mins to prepare and 55 mins to cook, plus cooling
497 calories / serving
butter, for greasing
125g caster sugar
4 Cox apples (roughly 400g), peeled, cored and cut into small chunks
100g marzipan, cut into small pieces
200g plain flour
1 tsp baking powder
150g lighter crème fraîche, to serve
150g blackberries, to serve
Preheat the oven to 180°C (gas 4) and 160°C (fan). A 20cm springform cake tin should be greased and lined.
With an electric whisk, beat the eggs and sugar for 5 minutes on high, or until pale, light, and fluffy. Stir in the marzipan and the majority of the apple bits, then sprinkle in the flour and baking powder.
Fold gently into the mixture before pouring into the tin. Top with the remaining apple bits. Bake for 50-55 minutes, or until golden brown and a spear comes out clean.
Remove from the oven and set aside for 10 minutes to cool. Remove the baking paper and carefully remove the cake from the tin. Serve with fresh blackberries and a dollop of crème fraîche.