APPLE, MAPLE & WALNUT STREUSEL CAKE

This has echoes of the golden streusel cake served at breakfast during Henry’s childhood holidays to Germany. Replace the walnuts with toasted pecans, if you prefer. yOU WILL neeD

A 20cm round, deep, loosebottomed or springform cake tin, greased, then base-lined with baking paper, a small piping bag fitted with a medium closed star nozzle hanDs-On 25 mins

Bake 1¼ hours Serves 10 For the sponge l 250g (9oz) self-raising flour, sifted

l ½tsp baking powder

l 1tbsp ground cinnamon l ½tsp ground cardamom l ½tsp ground ginger

l 130g (4½oz) cold unsalted butter, diced

l 130g (4½oz) light muscovado sugar

l 250g (9oz) Bramley apple, peeled, cored and chopped into small cubes

l 110g (3¾oz) dried blueberries or sultanas

l 3 eggs

l 60g (2¼oz) double cream l Seeds from 1 vanilla pod For the streusel topping l 35g (1¼oz) plain flour l 90g (3¼oz) demerara sugar l ½tsp ground cinnamon l 60g (2¼oz) cold unsalted butter, diced l 150g (5½oz) walnuts, roughly chopped, plus 50g (1¾oz) left whole, to decorate For the maple icing l 50g (1¾oz) unsalted butter, softened

l 60g (2¼oz) light muscovado sugar

l 1tsp maple syrup l 100g (3½oz) full-fat cream cheese To serve l 250g (9oz) crème fraîche l 60g (2¼oz) runny honey l 1tsp cinnamon

l ½tsp vanilla paste Preheat the oven to 180°C/fan 160°C/gas 4. Place the flour, baking powder and spices in a large mixing bowl. Rub in the butter, using your fingertips, to a breadcrumb consistency. Stir in the sugar, apple and blueberries or sultanas until evenly distributed.

Using a balloon whisk, in a small bowl lightly whisk the eggs, cream and vanilla seeds, then stir into the sponge mixture until combined. Spoon the mixture into the prepared tin and level with the back of the spoon. Set aside.

For the streusel topping, place the flour, sugar and cinnamon in a mixing bowl. Rub in the butter, using your fingertips, to a breadcrumb consistency. Stir the chopped walnuts through until evenly distributed. Sprinkle the topping over the cake, making sure it is fairly level.

Bake the cake for 1 hour 10 minutes, until golden brown on top and a skewer inserted into the centre comes out clean. Carefully loosen the edges of the cake, cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.

For the maple icing, beat the butter, sugar and maple syrup together, until fluffy, then beat in the cream cheese until smooth. Place the icing in the small piping bag fitted with the star nozzle and pipe rosettes around the top edge of the cake, placing a whole walnut on top of each to finish.

Just before serving, in a bowl, mix together the crème fraîche, honey, cinnamon and vanilla until combined. Serve in slices, with the flavoured crème fraîche alongside.