Blueberry and apple slice

An easy to bake, light and fluffy cake that can be made from scratch in just over an hour and serves up to 8 people! A great pudding that works well after any one of our delicious halogen oven main courses. Best served clotted cream and a cup of afternoon tea.

In addition to your halogen oven you will need…

  • Large loaf tin
  • Greaseproof paper
  • Tin foil
  • Food processor

Ingredients (serves 8)…

  • 225g (7 ½ oz) self-raising flour
  • 175g (6oz) caster sugar
  • 125g (4oz) firm lightly salted butter, cut into small pieces (also a little extra for greasing)
  • 125g (4oz) blueberries
  • 4 tablespoons milk
  • 2 eggs
  • 2 dessert apples
  • Vanilla sugar for sprinkling
  • Clotted cream

Preparation…

  • Cut the butter into small pieces and leave a little extra for greasing
  • Peel, core and thinly slice the dessert apples.

Method…

Take the large loaf tin (ensuring that it can fit on the lower rack of the halogen oven), grease it with butter then line the bottom and long sides with greaseproof paper and grease the paper.

Take the food processor, place the flour and butter inside and process until the mixture resembles breadcrumbs. Then add the sugar, milk and eggs and process further until the mixture takes on a more dough-like texture.

Spread half of the doughy cake mixture into the loaf tin then scatter half of the apples and blueberries in with it before spreading the remaining cake mixture over the top.

Scatter the remaining apples and blueberries over the top and then place on the lower rack of the halogen oven.

The halogen oven should then be set to 200°C (392°F) and the oven timer set for 45 minutes and the mixture left to bake.

Keep checking on the progress of the cake and if it starts to brown too much on top then simply cover with foil. Another good tip is too occasionally spike the cake with a skewer, it will be pretty much ready when the skewer is clean when is removed.

Once cooked, leave in the tin for a further 10 minutes then transfer to a plate or cutting board and sprinkle with vanilla sugar.

Once cool, slice and enjoy with heaps of clotted cream.

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