Sunday, 1 August 2010
Blueberry Apple Cake
I love 'pound cake' recipes, with equal quantities by weight of butter, sugar, flour and eggs - infinitely variable, much easier to make than a victoria or genoese sponge, and lasts longer. Just get the butter nice and soft and mix it all up, then flavour as you like. The only difference with this cake was that you rub the butter into the flour and sugar first, then remove some of the'crumble' to add to the top later. Mix in the wet ingredients - here, eggs, lemon juice and zest, grated apple and some blueberries, and then pour into a baking tin, lined with parchment. Top with the reserved crumble, into which you've added a spoonful of demerara or Bajan granulated sugar and some cinnamon, spoon over the top and bake. Lovely!