Fruity baking

Back in Norwich – and a day of rather successful kitchen antics it indeed has been.

sweet sponge with a blueberry and apple topping

220g self raising flour
175g caster sugar
120g unsalted butter
110ml milk
2 large eggs
To garnish:
1 apple, sliced and tossed in a little lemon juice
A cup of fresh blueberries
A sprinkle of sugar

Start with soften butter and cream in caster sugar. Add the eggs, milk and vanilla extract. Mix again to a runny mixture, then add the flour and mix once more until the ingredients are combined. Pour into the centre of a 6″ circular tin (or 5″ square tin).

To decorate, I like to pierce the fresh blueberry skins so that juices stain the apples during the baking process. Slice the apple as finely as you can and lay across the cake however you like, depending on the shape of the tin you use. Top with the blueberries and finish with a sprinkle of sugar.

A lovely fresh cake, and fantastic eaten warm.


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