150g soft butter
75g castor sugar
75g muscovado sugar
25g dried blueberries
1 bramley apple, cored, peeled,
&nbsp &nbsp and chopped into 1 cm chunks
3 eggs
150g plain flour, sifted
150g ground almonds
pinch baking soda
1 teaspoon baking powder
1 teaspoon mixed spice or cinnamon
2 tablespoons buttermilk
100g marzipan
1 extra egg yolk

Preset the oven to 180oC, 350oF, Gas 6. Grease an 8" cake tin with butter and line with non-stick parchment paper. Beat the butter and sugars together until lighter in colour and fluffy. Add the eggs, one at a time. Fold in the flour, almonds, baking soda, baking powder and spice. Add the apples, blueberries and buttermilk and mix. Pour into the cake tin. Roll out the marzipan and then cut into shapes. Place on top of the cake and brush with the egg yolk. Bake for approximately 1 hour or until a skewer comes out clean after being pressed into the cake.

The cake will keep for up to 10 days in an air-tight tin after cooling.