Apple & Berry Tea Cake is the perfect thing for afternoon tea... or serve it warm with a scoop of vanilla ice cream for a totally decadent dessert! Author: Bake Play Smile Recipe type: Cakes Serves: 8 Ingredients 225 g self-raising flour, sifted 165 g caster sugar 125 g butter, softened 1 tsp vanilla extract 2 eggs 125 ml milk 1 apple, thinly sliced (with the core removed) 120 g fresh or frozen berries (blueberries, raspberries, blackberries, strawberries) 3 tbsp raw sugar Method Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper. Preheat oven to 160 degrees celsius. Place the self-raising flour, caster sugar, butter, vanilla, eggs and milk into a large bowl bowl. Mix with electric beaters until just combined. Pour the mixture into the prepared tin. Sprinkle over ¾ of the berries. Layer the apple slices in an overlapping pattern around the outside edge of the cake. Place the remaining berries in the middle of the cake. Sprinkle with 3 tbs raw sugar. Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer. Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely. Serve on it's own or warm with a scoop of vanilla ice cream. 3.2.2885
the apple slices in an overlapping pattern around the outside edge of the cake.
Arrange apple slices over top, overlapping slightly. Lightly grease and line a 22cm round spring form cake pan with baking paper. 1/2 tsp cinnamon, plus 1/2 teaspoon extra. 2 small, cored, finely sliced apple
Add the grated apple and berry's. Gluten Free BerryCake. A good friend of mine is gluten intolerant and I continue to make cakes that have gluten in them, so to make up for constantly making food she can't eat, I made her a cake she can
I used granny smith because they just looked so green and shiny in the supermarket, but if you have an apple tree or can pinch some off your neighbours tree then that would be even more awesome (oh… I’m not advocating stealing there either… just ‘borrowing’)
This cake is so moist and delicious, I wish I had got a photo of it once it was cut, but believe me it just melts in your mouth which makes it perfect for morning tea or served warm for dessert with a dollop of cream
Berry, Apple Butter and Vanilla Tofu 'Cream' Sunday. I think these little divine fruit bombs are the best use for vanilla tofu 'cream' though, they're wonderfully sweet and satisfying, high protein and filling and the layers make the balance of fresh fruit, dense sweet apple butter and 'cream' easy to achieve