I worked with Great British Apples a few months ago (yes I am only just getting round to writing up this post – my apologies), and while I’ve definitely adopted having them as a healthy snack at 3pm, I had some left over Royal Gala apples that I thought I might try something new with.
I love a fruit cake, and though I’ve never cooked with these type of apples before, it actually turned out really well! The blueberries and apples add a natural sweetness to the loaf cake, so you don’t need a lot of sugar either.
YOU WILL NEED
- 2 red gala apples
- Large handful of fresh blueberries (abstract as this is dependant on how blueberry-heavy you want your cake!)
- 170g butter
- 170g self raising flour
- 170g caster sugar
- 3 eggs
- 1/2 teaspoon cinnamon
- 1 teaspoon icing sugar, to dust
LET’S BAKE!
- Preheat oven to 180° (gas mark 4).
- Take 1 and a half of the red gala apples and slice into small chunks. Leave half of the remaining apple aside as you will use this for decorating the top.
- In a large bowl, combine the butter and sugar and mix until it has a creamy, light texture. Gradually beat in the eggs, making sure the mixture doesn’t curdle! (I tend to break and stir the eggs separately in a mixing jug, then pour the egg mix in bit by bit.)
- Add the cinnamon, then sift the flour through a sieve and fold into the cake mixture in figures of 8.
- Mix in the apples and blueberries.
- Transfer the mixture to your loaf tin, and bake for 20-25 minutes or until a knife stuck in the middle comes out clear.
- Set aside to cool, then sprinkle on the icing sugar.
Enjoy!
OPTIONAL
To make the apple topping, slice the remaining half an apple then lightly soften the slices over a low heat with a bit of brown sugar. Place upon your cake to decorate!
If you’re looking for more inspo, try my gluten free lemon drizzle cake or my banana and oat muffins!
