150 grams/1 stick plus 2 tablespoons butter (can substitute coconut oil if preferred), melted
handful of raw, sliced almonds
Peel and slice the apples and combine them with the blueberries. Pour over the rum and infuse the vanilla pod/bean (this can be washed and retained for further use). Set aside for half an hour or so.
Preheat the oven to 160 degrees C or 325 degrees F.
Sift the flour, baking powder and sugar into a bowl. In a separate bowl, whisk the eggs until fluffy and light, then add the butter and vanilla paste or extract and stir them into the flour mixture. Pour just over half of the batter into the cake pan, then arrange the fruit on top. Cover with the rest of the mixture but don’t worry about spreading it evenly over the fruit as it will spread in the oven. Sprinkle with the almonds.
Bake 90 minutes, or until golden. Let it cool in the pan, then turn out.
Serve with lightly sweetened cream, ice cream or Creme Anglaise (pouring custard) if desired.