Four layers of the lightest, fluffiest cake filled with blackcurrant jam, custard powder buttercream and cinnamon apple compote. Perfect as pudding in autumn or slice thinly for an afternoon treat. Serves a minimum of 8 generously
Servings: 8 people
Author: Just Jo
Ingredients:
For the cake:
200 g soft butter
200 g caster sugar
2 tsp vanilla paste/seeds from a vanilla bean
3 large eggs
225 g plain flour
2 rounded tsp baking powder
1 level tsp bicarbonate of soda
25 g custard powder
200 g buttermilk (yes I weigh it)
For the apple compote:
1 very large Bramley apple
4 tbsp caster sugar
1/2 tsp ground cinnamom (or one stick of cinnamon)
For the buttercream:
125 g soft butter
250 g icing sugar
1 heaped tbsp custard powder
To fill:
4 heaped tbsp blackcurrant jam or conserve
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