2 apples, cored, cut into 3cm pieces
Zest and juice of ½ orange or mandarin
½ tsp vanilla extract
200g butter, cubed
4 free-range eggs
200g caster sugar
200g self-raising flour
250g strawberries, quartered
2 tbsp (40g) unsalted butter, softened
½ cup icing sugar, sifted
Cream or Greek yoghurt, to serve, if desired
Preheat the oven to 180°C. Grease and line the base and sides of a 23cm springform cake tin.
Place apples and strawberries in a medium bowl and toss with the mandarin zest and juice and the vanilla. Set aside.
Melt butter and set aside to cool. Place eggs and sugar in a large bowl and beat using an electric beater until light and fluffy. Add butter to egg mixture, and fold through the flour.
Put half of the apples and berries into prepared cake tin, then pour over half of the cake mixture, then add the remaining fruit and pour the rest of the cake mixture over the top. Bake for 55 minutes or until a skewer comes out clean.
Cool cake for 1 hour in the tin then place on a wire rack to cool completely.
Garnish with sifted icing sugar and serve with Greek yoghurt or cream, if desired.