Poppy isn’t feeling too good and she keeps asking for cake so I’ve made her an apple and blueberry loaf! I didn’t have any whole wheat flour or baking powder left so I used self raising flour – not quite as healthy as I would have liked it but hey when you’re sick you need comfort food!
It’s currently in the oven so I’ll let you know how it turns out when we taste it after she wakes up from nap time!
225 g (8 oz) self raising flour
145 g (5 oz) Chopped apple
120 g (4 oz) Fresh blueberries
120 ml (4 fl 0z) Rice bran oil (or sunflower)
55 g (2 oz) Crushed hazelnuts
4 tbsp. Natural maple syrup
1 tsp. Cinnamon
2 tsp. Fresh lemon juice
3 Large eggs
You will also need a lightly greased and lined loaf tin.
Pre-heat the oven to 160 degrees/320 F (Fan), then lightly grease and line a rectangular loaf tin with baking paper. Sift together the flour, and cinnamon, sprinkling the courser grains remaining in the sieve on to the mixture.
Peel and finely chop the apple, coat in the lemon juice and set to one side. Whisk the egg yolks, oil and maple syrup together in a mixing bowl, then add the apple and blueberries. Blitz the hazelnuts in a food processor or put them in a food bag and crush using a rolling pin. Fold the flour and nuts into the mixture.
Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mix using a large metal spoon (a wooden one will knock the air out).
Spoon the cake mixture to the prepared loaf tin making sure to evenly spread the mixture across the tin. Bake on the middle shelf of the oven for 40 – 45 minutes. Test with a skewer to check if the cake is done. Leave the cake to settle for a few minutes before turning out onto a wire rack to cool. The cake is at its best the day after baking.