I have a long lists of books that I wanna buy. I’m obsessed with books. Literally. My good friend, Tm got me some books and obviously I got to choose them. I went for these. 3 books off the list, only about a hundred left 😀
Â
I have been wanting Jamie’s 30 minute meals and after purchasing this, he released 15 minute meals! Grrrrr! *Adds 15 minute meals to the never ending list* 😛
Â
Â
I managed to catch a few episodes of Donna Hay’s Fast, fresh, simple and I really liked the recipes featured!
Â
Â
Â
Â
Â
So here’s the first recipe that I tried at exactly 12 am. That explains as to why my assistants were in their pajamas. Â This recipe yielded a really soft cake. It was a no brainer. Totally simple and fast.
Â
Â
Apple and Blueberry Cake
Prep time
Cook time
Total time
Author: Maya Kitchenette
Ingredients
- 1 ½ cups (225g) self-raising flour, sifted
- ¾ cup (165g) caster (superfine) sugar
- 125g butter, softened
- 2 eggs
- ½ cup (125 ml) milk
- 1 teaspoon vanilla extract
- 1 large apple, cored and thinly sliced
- ¾ cup fresh blueberries
- 2 tablespoons demerara sugar
Instructions
- Preheat oven to 160C (325F).
- Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.
- Spoon the mixture into a greased 22cm springform tin lined with non-stick baking paper. Top with the apples and the blueberries and sprinkle with demerara sugar.
- Bake for 45 minutes or until the cake is cooked when tested with a skewer.
- Serve with vanilla ice-cream.
Nutrition Information
Serving size: 10 Calories: 285 Fat: 12g Saturated fat: 7g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 42g Sugar: 23g Sodium: 22mg Fiber: 1g Protein: 4g Cholesterol: 65mg
Â
Â
Â
Sponsors