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.

Blueberry Muffins (v)

I had some manky blueberries to use up. Manky as in they were old and the skins therefore a little tough so I didn’t just want to eat them. Muffins to the rescue, as the heat of the oven would make them burst and their juicy loveliness would then be spread throughout the muffin. Some lemon in these too helps to lift the flavour.

For about 6 large sized muffins you need:
1 cup plain flour
1/2 cup caster sugar
zest of one lemon
1 punnet blueberries, washed and picked over for stalks etc
3/4 tsp bicarb
1/2 tbsp white wine vinegar
40ml grapeseed oil
1/2 cup soya milk
1/4 tsp salt

Place everything in a bowl and mix well. Spoon into cases and bake in a moderate (170 degree) oven for 15-20 mins till risen and golden brown. Lovely warm and they also freeze well.

Summer Berry Trifles

If you can call this a trifle that is. Am not sure if trifle needs sponge. But this doesn’t have any in it. Just berries, custard and cream. It’s quick and delicious 🙂 It was adapted from BBC Good Food magazine’s August edition (p36)

For 4 portions you need:
2 tbsp bon maman strawberry jam
juice 1 orange
1 large cup chopped mixed berries (I used strawberries, red currants, raspberries and blueberries)
1 small carton ready made custard
1/2 cup double cream, lightly whipped

Mix the jam with the OJ and then add the berries and mix gently. Whip the cream till billowy. Layer some berries in the bottom of serving glasses and then add 1/4 of the custard. Add some more berries and then finish with a dollop of cream. Serve soon after assembling or it’ll meld in to a gooey, but yummy, mess.