- serves 8-10 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 1½ cups (225 g) self-raising (self-rising) flour, sifted
- ¾ cup (165 g) caster (superfine) sugar
- 125 g butter, softened
- 1 tsp vanilla extract
- 2 eggs
- ½ cup (125 ml) milk
- 1 apple, cored and thinly sliced
- ¾ cup frozen or fresh blueberries
- 2 tbsp demerara sugar
- vanilla ice-cream, to serve
Instructions
1. Preheat oven to 160°C (325°F).
2. Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.
3. Spoon mixture into a greased 22 cm springform tin lined with non-stick baking paper. Top with the apple and blueberries and sprinkle with sugar.
4. Bake for 45 minutes or until the cake is cooked when tested with a skewer. Serve with vanilla ice-cream.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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