Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
First, make the apple compote. Put all of the ingredients in a pan and cook for 10-12 minutes over a medium-low heat until the eating apples have broken down but the cooking apples are still just holding their shape. Remove from the heat.
For the crumble, rub together the flour and butter with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, oats, spices and a pinch of salt.
Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 30cm x 20cm tin and line with baking paper. Whisk together the butter and sugars in a bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of the flour and beating between each addition. Fold in the rest of the flour, the vanilla, baking powder, almonds and soured cream – you should have a thick cake batter that reluctantly drops off a spoon.
Scrape the batter into the prepared tin and smooth the surface with a spatula. Dollop over the apple compote, swirling it into the batter in places using the tip of a cutlery knife, then scatter over the crumble mixture. Bake for 50 minutes until a skewer inserted into the middle of the cake comes out clean and the crumble is golden and crisp. Cool in the tin for 10 minutes before serving warm with custard or cream. Keeps in an airtight container for up to three days.