Categories: May, picnic

Ingredients

• 125g chilled butter, diced, plus extra for greasing
• 225g self-raising flour
• 175g golden caster sugar
• 2 large eggs, lightly beaten
• 2 large eating eggs, peeled, cored and thinly sliced
• 125g blueberries
• 2 tbsp apricot jam

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Grease a 900g loaf tin and line with baking paper.

2. Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar and eggs and whizz again to make a smooth mixture.

3. Spoon half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Spoon over the remaining cake mixture, then scatter with the remaining fruit.

4. Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre – it should come out clean.

5. Put the apricot jam into a small bowl and microwave on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.

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