"I absolutely love this easy apple and blueberry cake. Firstly because it reminds me of my grandmother who taught me how to cook and secondly because it's whipped up really easily, all together in one bowl, and topped with beautiful fruit."
- 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
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.
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.