• Preheat oven to 180C and grease and libne 2 x 15cm/6" baking tins
• Beat the sugar and butter till light and fluffy
• Add the eggs one at a time and beat then add the flour and baking powder plus the grated apple and beat to combine but don't over-do it
• Spoon batter into prepared baking tins and bake for 25 minutes or till golden and risen and a toothpick/skewer comes out clean when inserted into centre
• Leave in tins for 5 mins then turn out on to cooling rack to cool completely

Frosting

• Beat the butter and icing sugar together with the gin if using and spread some on one cake which will be your base
• now add the jam to colour remaining butter cream

make the syrup

• heat the blackberry and apple gin/Cassis and sugar in a small pan and allow to thicken for about 5 minutes. Allow to cool

Assembling the cake

• spread blackberry jam on top of the base with the frosting on it
• Add the top layer of cake and carefully spread the frosting over the top and skim it round the sides of the cake. You don't want it too thick round the outside of the cake
• Pile the blackberries on top of the cake
• Drizzle the syrup on top of the berries and allow to drip down the sides of the cake
• Melt the white chocolate in a bain marie (double boiler or bowl set over simmering water) and allow to cool a little before drizzling over the berries and let it drip all down the cake