The method used to make the cake is a bit unusual, whizzing the flour and butter first. The dough is quite firm; more like a cookie dough. You can bake it, as I did, in a 20cm cake tin, or as a loaf in a 900g loaf tin.
225g sr flour
175g caster sugar
2 large eggs, beaten
2 large eating apples, peeled, cored and thinly sliced
125g cranberries [or blueberries]
2 tsbpn apricot jam
Preheat oven 190C/gas 5
Grease and line a 20cm cake tin or a 900g loaf tin.
Sieve flour into a food processor and add the butter. Whizz till it becomes like breadcrumbs.
Add the sugar and eggs and whizz again to make a smooth mixture.
Spoon half of the mixture into the tin, then scatter over half the apple and cranberries. Spoon over the rest of the mixture then scatter the rest of the fruit on top.
Bake for about 45 mins till risen and firm.
Put the jam in a small bowl and microwave on high for 20 seconds so that the jam is melted.
Brush the cake with the jam as soon as it comes out of the oven.
Cool in the tin for 10 mins then finish cooking on a wire rack.
So .......I didn't put any fruit on top as I only had 2 small apples and not the required amount of cranberries! You can't see it, but there is apple in the middle of the cake! It's quite a firm texture, and I think it's better as a dessert with some creme fraiche, than as a stand alone cake. I think I've chosen the piece with all the cranberries in it!