Apple & Blueberry Winter Cake
Although this recipe is not suitable for dairy and egg allergy sufferers, it is safe for nut, wheat, sesame and peanut allergy sufferers.
It's a favourite of mine and goes well with a cup of tea!
Feel free to substitute the blueberries for other berries, such as blackberries or gooseberries.
Serves 16
Prep time: 40 minutes
Cooking time: 1 hour 25 minutes
Total time: 2 hours 5 minutes
Ingredients:
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275g gluten free self-raising flour
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1 tsp baking powder
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2 tsp ground cinnamon
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150g pink apples (I used Pink Lady)
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200g blueberries
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3 eggs
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150g golden caster sugar
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150g cream cheese (I used philadelphia)
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150g butter, melted
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150ml semi-skimmed milk
Method:
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Preheat oven to 180 degrees C, 160 fan-assisted, gas mark 4.
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Grease and line with greaseproof paper a 23cm round baking tin.
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Mix the flour, baking powder and cinnamon together.
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Peel and chop 2 apples into 1cm chunks, slice the remaining for the topping later.
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Add to the flour and stir with 170g blueberries.
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In a separate bowl, whisk the eggs, cream cheese, melted butter and milk. (N.B) if it lumpy do not worry!
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Fold the wet mixture into the dry.
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Pour into the cake tin and top with sliced apples and blueberries. Raisins are also a great addition!
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Bake for 1 hour 25 minutes.
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Cool in the cake tin and serve either warm or cold.