Apple Blueberry Delight
By Robert Campbell – Master Baker OX RABBIT
A delicious fruity cake, the perfect compliment to afternoon tea!
Ingredients:
For the cake:
- 225g Butter (softened)
- 240g White Sugar
- 340g Self Raising Flour
- 125ml Full Cream Milk
- 2 Tbsp Mixed Spice
- 3 Free Range Eggs
- 1 Drained Tinned Apples
- 1 Punnet Fresh Blueberries
For the crunchy topping:
- 110g Plain Flour
- 120g Brown Sugar
- 110g Butter
Required:
- 25cm Lined Round Cake Tray
Method:
Preheat oven to 170 degrees. Mix the flour, brown sugar and butter using your fingers, continue to rub together until combined, then place mix into the freezer.
Cream together the butter and white sugar, then add the eggs and mix until well combined. Sift half of the self raising flour and all the mixed spice into the mixture, add half the milk and stir to combine. With your remaining flour add the blueberries and apples in and shake until well dusted. This helps stop the fruit from sinking. Combine the remaining milk and flour dusted fruit to the mixture and continue to stir.
Once combined, spoon into your prepared cake tin. Remove topping mixture from the freezer and spread over the top.
Bake for approximately 1 hour, or until the skewer comes out clean. Allow to cool in the tin for 15 minutes, before placing onto a cooling rack.
Ox’s Tips:
Best served with ice cream or vanilla custard.
