Strawberry, apple & sour cream

Makes 9

125g unsalted butter,

plus extra for greasing

150g caster sugar

1 tsp vanilla bean paste

200g self-raising flour

juice of 1 lemon

2 apples, cored and thinly sliced

100g strawberries,

hulled and thinly sliced

2 eggs

250ml sour cream

icing sugar, for dusting

20cm square cake tin

baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tin with baking paper. In a microwaveable bowl, melt the butter in the microwave for 1-11/2 mins until it is a liquid. Mix in the caster sugar and vanilla paste until combined, then sift in the flour. Stir together thoroughly, then mix in the lemon juice. Transfer the mixture to the prepared tin, flattening it down with the back of a spoon, and bake for 15-20 mins until golden. Allow to cool slightly. Layer the apple slices and half the strawberry slices over the sponge. In a large bowl, whisk together the eggs and sour cream. Pour the sour cream mixture over the apple and strawberry layer, then top with the remaining strawberry slices. Bake for a further 20 mins until set and lightly golden. Allow to cool completely before chilling and cutting into 9 slices. Dust with icing sugar, and serve.