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Firstly make the crumble topping, place the ingredients in the Russell Hobbs Allure mini ball chopper and process until the mixture resembles coarse breadcrumbs.
For the cake, grease 2 x 8”/20cm sandwich tins, line the base with baking parchment and lightly flour the sides.
Measure the margarine, butter and sugar into a large mixing bowl and cream together using the Russell Hobbs Allure hand mixer until light and fluffy.
Add the egg a little at a time beating in between each addition.
Sieve the flour into the mixing bowl and fold in with a spatula, once the flour is incorporated add just over a third of the chopped apples, 3 ½ oz/100g of the blackberries, vanilla extract and fold through the mixture.
Divide the cake mixture equally between the two tins and sprinkle with two thirds of the crumble mixture.
Bake in a preheated oven at 190°C, 170°C fan assisted ovens, Gas mark 4 for approx 20 - 25 minutes, checking the cakes progress after 15 minutes.
When ready, the cake should be well risen, golden brown and spring back when touched. Turn out onto wire racks and allow to cool.
Stew the remaining apple with a good tablespoon of sugar and set aside to cool.
For the butter cream, beat the butter, icing sugar and cinnamon using the Russell Hobbs Allure hand mixer until light and fluffy.
When the cake has cooled completely, sandwich the cake together with the stewed apple and two thirds of the butter cream.
Using a palette knife, spread the remaining butter cream on the top and decorate with the remaining crumble and blackberries.
This cake is a perfect tea time treat and is best served at room temperature.
Completed steps (click to remove last step)
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