Serves 8
A delicious cake packed full of delicate flavours, perfected with a lightly sweetened vanilla cream filling.

Ingredients
4 large Jazz Apples, peeled, quatered and each quarter sliced into three
1 T Brandy
1 T lemon juice
1 C frozen blueberries + 1/4 C extra for cake filling
1 C + 2 T plain flour, divided
1 C + 2 T caster granulated sugar, divided
2 T baking powder
½ t salt
1 egg
2 egg yolks
1 C vegetable oil
1 C blue top milk
1 t vanilla paste or extract
300ml cream
1 T icing sugar
1 t vanilla paste or extract
Powdered sugar, for dusting
1. Preheat oven to 170ºC and place oven rack in the bottom third of your oven.
2. Spray two 8-inch cake tins with cooking spray and line with baking paper.
3. Place the apple slices into a bowl and cover with a plate for approximately 2 minutes in the microwave or place in a fry pan and cover with lid to for similar time to allow steaming of apples – you want them to be slightly translucent but still firm.
4. Remove apples from heat and pour over the brandy and lemon juice. Leave to sit and cool for 15 minutes. Gently stir in the frozen blueberries.
5. In a medium sized bowl, whisk together 1 cup of the flour, 1 cup of the caster sugar, baking powder and salt. Set aside.
6. In a large bowl or the bowl of a stand mixer, whisk together the egg, oil, milk, and vanilla paste or extract until smooth.
7. Add the dry ingredients and whisk until just combined.
8. Remove 1 cup of the batter to a small bowl and set aside.
9. Add the egg yolks to the remaining batter in the large bowl and whisk to combine.
10. Slowly add the Using a rubber spatula, gently fold in the cooled apple & blueberry mix.
11. Carefully spoon half of the batter into each of the prepared cake tins. Be careful not to mix the batter too much or you’ll end up with a purple cake.
12. Whisk the remaining 2 tablespoons of flour into the reserved batter in the small bowl.
13. Gently spoon this over each of the single cake tins and spread evenly.
14. Sprinkle the remaining 2 tablespoons of sugar evenly over the cakes (1 T over each cake).
15. Bake until a toothpick inserted in the centre comes out clean and the top is golden brown, approximately 35-40 minutes.
16. Place cake tins on a wire rack and cool for 10 minutes.
17. Carefully turn out the cooled cakes onto a wire rack and allow to cool completely for 2-3 hours.
18. While the cakes are cooling, whip the cream and sweeten with 1 T icing sugar and 1 t vanilla paste.
19. Once cakes are completely cooled place bottom layer on a cake plate, spread with the sweetened cream and sprinkle with extra blueberries.
20. Place top layer carefully on top and dust with icing sugar.