10 minutes to prepare // 15 minutes to cook // Serves 6
Ingredients:
- 2 Pink Lady® apples
- 3 tbsps Elderflower cordial
- A handful of fresh raspberries or 3 tsps. of freeze-dried raspberry powder
- 1 leaf - Gelatine (if using in a cake)
Full preparation:
- Peel and core the apples and cut into around 8 pieces
- Put the apples in a small pan with 3 tbsp. of elderflower cordial
- Cover pan with a lid and cook gently until the apples are soft
- Blitz the apple in a blender and stir in the raspberry powder (if using fresh raspberries add them to the blender a few at a time and pulse until you have the desired shade of pink)
- Taste and add a little more cordial if you need to sweeten
- If you want to use the purée as a cake filling, dissolve the gelatine as per the instructions on the packet and add to the purée. Mix well and chill to allow the purée to stiffen.
- Spread in a generous layer to fill a sponge cake
