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.


  • 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


  1. Preheat oven to 180° (gas mark 4).
  2. 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.
  3. 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.)
  4. Add the cinnamon, then sift the flour through a sieve and fold into the cake mixture in figures of 8.
  5. Mix in the apples and blueberries.
  6. Transfer the mixture to your loaf tin, and bake for 20-25 minutes or until a knife stuck in the middle comes out clear.
  7. Set aside to cool, then sprinkle on the icing sugar.



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!


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