BLUEBERRY AND APPLE BUNDT CAKE
This is a lovely afternoon tea cake or simple dessert which you could dress up with some cream or ice cream.
Baking it in a Bundt or ring tin makes it look a bit fancy, but it will taste just as good in regular springform pan too.
For the cake
2 pink lady or gala apples, thinly sliced
160g fresh blueberries
200g self raising flour
50g cornflour
1/2 teaspoon baking powder
¼ teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
60g butter
120g sugar
3 free-range eggs
60g Greek yogurt
For the lemon icing
150g icing sugar
Enough lemon juice to make a drippable icing
Preheat the oven to 170°C fan. Grease a Bundt or ring tin, 21-22cm in diameter, or if you don’t have one, then a 21cm diameter springform pan will be fine.
Place the sliced apples in a circle on the base of the tin so that the slices overlap.
Scatter the blueberries over the top, and in between the apple slices where there are any gaps. No need to be too precise.
Sift the dry ingredients, including spices. Put the butter and sugar in a food processor and blitz till the mixture is creamed. Add the eggs and yoghurt and blitz again until everything is amalgamated. Add the dry ingredients to the food processor and pulse to incorporate. Be careful not to overmix as this will toughen the cake texture.
Spoon the batter over the fruit, smoothing as you go. Place the cake in the preheated oven and bake for 35-45 minutes or until a skewer inserted in the centre of the cake comes out clean.
Once cooked, leave to cool for about 10 minutes before turning out onto a wire rack.
To make the lemon icing, combine the icing sugar with enough lemon juice to make a loose icing.
When the cake is cool, ice simply with the drippable icing, making sure the icing drips artfully over the sides of the cake.
Serve on its own, or with some cream or ice cream and a scattering of blueberries in the centre space in the Bundt or ring tin, or scatter over the top of the cake if using a regular tin.
The cake will keep for a couple of days and freezes well, whole or in slices.