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.
More recipes for summer slices are in the August 2021 issue of LandScape magazine...
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