Spiced Apple & Blueberry Cake
This is a really nice cake for an afternoon snack with a cuppa. Not overly sweet and nicely spiced from the mixed spice & cinnamon. This cake is relatively low in fat & sugar, so you won’t be left with a stodgy ‘just ate too much cake’ feeling (unless you eat the whole thing, lol). It’s such a handy cake to have up your sleeve if you are trying to make healthier choices, but still want that cake! If you wanted to make this vegan, simply sub out regular milk and sub in your favourite plant based alternative.
Ingredients
12 slices | 224 calories per slice*
2 large cooking apples, peeled & thinly sliced
75g blueberries (fresh or frozen)
250g self raising flour
1 tsp mixed spice
1 tsp cinnamon
juice & zest of 1 lemon
1 tsp baking powder
2 eggs
200ml low fat milk
100ml sunflower oil
100g soft light brown sugar
2 tbsp demerara sugar
Method
In a large bowl, sieve your flour & baking powder & add your brown sugar and spices.
Preheat oven to 180 celcius (fan) or 200 (conventional). Line an 8 inch cake tin with greaseproof paper.
Peel and slice your apples and place in a bowl with the lemon zest & juice. Add your blueberries and stir together so that they are all coated in lemon juice (this prevents apples from browning).
In a large jug, whisk together your eggs, milk & oil.
Pour wet mix into dry and stir until smooth.
Fold in your fruit and pour mix into prepared cake tin.
Sprinkle with demerara sugar and bake in oven for 50mins - 1 hr, until nicely golden.
