Blueberry, Carrot And Apple Cake

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a 21cm (9 inch) round non-stick cake tin with a little sunflower oil.

• Step 2

  Sift the flour and baking powder into a bowl. Add the butter, then rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

• Step 3

  Add the blueberries, carrot, apple and beaten eggs to the mixture, stirring gently with a large metal spoon until combined. Tip into the cake tin and level the surface.

• Step 4

  Bake for 40 minutes, until risen and firm to the touch. Cool in the tin on a wire rack for 20 minutes, then carefully remove from the tin and cool completely.

• Step 5

  When cool, cut the cake into wedges and serve with Chantilly cream, sprinkled with pomegranate seeds.

• Step 6

  Grenadine Chantilly Cream

  Place the cream into a large bowl, make a well in the centre and sift in the icing sugar. Add the grenadine and fold it through the mixture very gently until partially incorporated to give a pretty effect.

Comments

Leave your comment