Chelsea

Chelsea Trusted 135 Years SPOT

Apple Blueberry Teacake

By Chelsea Sugar
Apple Blueberry Teacake
8 servings
  • 0 reviews

  • Difficulty Moderate
  • Prep time 20 mins
  • Cooking time 50 mins
  • Serves
    8
Ingredients

    3 apples
    1 tbsp finely grated lemon zest
    3 tbsp lemon juice
    2 tsp ground cinnamon
    250gm Chelsea Caster Sugar
    250gm butter, cubed
    250gm self-raising flour
    4 free-range eggs
    1 punnet blueberries
    2 tbsp flaked almonds
    1 tbsp Chelsea Demerara Sugar
    Chelsea Icing Sugar, to dust
    Double cream, to serve

Method

    Preheat the oven to 180°C (160° fan-forced). Grease and line the base and sides of a 23cm springform cake tin.
    Peel and core the apples and cut into wedges. Place in a medium bowl and toss with lemon juice, lemon zest and half the cinnamon. Set aside.
    Place 50gm Chelsea Caster Sugar, butter, and flour in a bowl with the remaining cinnamon and rub together using your fingertips. Set aside.
    Melt remaining butter and set aside to cool slightly. Place eggs and remaining Chelsea Caster Sugar in a large bowl and beat with an electric beater until light and fluffy. Add butter to egg mixture, sift in remaining flour, add blueberries and fold gently until combined.
    Pour mixture into prepared cake tin, top with apple slices and sprinkle with crumble mixture, flaked almonds and Chelsea Demerara Sugar.
    Cook for 45 to 50 minutes or until a skewer comes out clean.
    Cool cake for 10 minutes in the tin then place on a wire rack to cool completely.   Dust with Chelsea Icing Sugar.  

If you like this recipe you may love these

Reviews

Average Rating
(0 reviews)


Load More

Sign in