Apple, Almond and Blueberry Cake with Vanilla

Yep. You guessed it. This is yet another recipe from Mary Berry’s Baking Bible. P50 this time. And another recipe made and adapted to use up the contents of my cupboard. I had no apricots so I substituted dried blueberries instead. And I also added vanilla because I adore the mix of almond and vanilla together. My boyfriend declared this cake as GORGEOUS and was rendered speechless by it’s deliciousness. Try it, you won’t be disappointed.

For one cake you need:
250g self raising flour
225g vanilla caster sugar
2 large eggs
1 tsp almond extract
1 tsp vanilla bean paste
150g butter, melted
225g peeled, cored and chopped apples. I used a mix of bramley and pink lady
100g dried blueberries
50g flaked almonds

Line a square baking tin with parchment paper. Mix everything apart from the apples, blueberries and almonds together well. Fold in the fruit and then scrape into the lined tin. Top with the flaked almonds and bake in a moderate (160 degree) oven for about an hour, till risen and golden. Leave to cool and then eat. It’s nice warm or cold and also freezes well.