Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
1
- 225grams self-raising flour
- 125grams firm lightly salted butter, cut into small pieces, plus extra for greasing
- 175grams caster sugar
- 2 eggs
- 4tablespoons milk
- 2 apples, peeled, cored and thinly sliced
- 125grams blueberries
- 1tablespoons vanilla sugar (for sprinkling)
Nutrition per serving
12000kJ / 2880Cal
12000 Kilojoules or 2880 Calories
138% of daily energy intake*
Protein
38.3grams
Fat
119grams
Carbs
406grams
Sugars
251grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Grease a large loaf tin that will fit on the lower rack of the halogen oven. Line the bottom and long sides with a strip of greaseproof paper. Grease the paper.
Step 2 of 4
Put the flour and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the sugar, eggs and milk and process to a dough.
Step 3 of 4
Spread half the cake mixture into the loaf tin and scatter with half the apples and blueberries. Spread the remaining cake mixture over the top, then scatter with the remaining fruits. Place on the lower rack of the halogen oven.
Step 4 of 4
Set the temperature to 200°C and cook for about 45 minutes, covering with foil if the surface starts to brown too much, until a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes, then transfer to a plate or board. Sprinke with vanilla sugar and serve warm, in slices, with clotted cream.
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