I'm such a fan of easy recipes, where precision and sophistication isn't quite the thing, something easy, healthier stuff that we can prepare any time, any day and any mood we might be in. I love this apple and pomegranate cake for breakfast or at coffee time.
I have to say this apple, blueberries and pomegranate cake is one of those recipes, it is in fact one of our absolute favourites (a commonly requested dessert in my family).
It is one of those (and I dare to say) healthy cakes because there is nothing in it that could remove the label of healthy cake. A bit of sugar, a bit of butter, a bit of oil... but WHO REALLY CARES?! ? It is a healthy recipe. Pure wholesomeness!! Just try it and you will most likely agree with me.
If you didn't know by now, I ❤️ fruit cakes, and apple in particular, especially now when the apples are so fresh and still seasonal.
I use organic apples and sometimes I don't even bother removing the skin, but only the core.
I pre-cook them and, at times, I prepare more of, sometimes 1.5-2 kg of apples. I cook them for a few minutes with the sugar and freeze it in parcels, good portions to use later on. I use those also puréed, for pancakes or whenever I need a good apple sauce.
But yes, whenever you fancy an apple cake like this, all you need to do is to remove the apples from the freezer ½ h prior to cooking it.
This cake is also absolutely beautiful when combined with bananas, pineapple, cherries or peaches.
Here are some more recipes you may enjoy:
- Mini Pancakes Cereal
- Marble Cake with Cacao and Turmeric
- Almond flour cake with apricots, coconut and mint
- Extra Fluffy Apple muffins or cake
I can't wait to share this with you, so here's the full recipe...
Apple, blueberries and pomegranate cake
- ovenproof dish
For the apples:
- 400 g cooked apples (see step 1 for details)
- ½ teaspoon cinnamon powder
- 3-4 tablespoon sugar
- ½ lemon (juice
For the dough/batter:
- 550 g grain flour (mixed, spelt, wholemeal)
- 2 whole eggs
- 100 g butter (melted)
- 150 g sugar (cane unrefined sugar) *
- ½ teaspoon salt
- 2 tablespoon poppy seeds
- 1 tablespoon Sesame seeds
- 400 ml milk (full fat)
- 1 teaspoon soda bicarbonate
- ⅔ teaspoon baking powder
- ½ teaspoon vanilla essence (or rum)
- 3 tablespoon olive oil
- 1 tablespoon cider vinegar (or juice from ½ lemon)
- 100 ml creme fraiche or double cream
- 100 g blueberries (fresh or frozen)
- 3 tablespoon pomegranate seeds
- Start by washing the apples. Peel if you fancy, chop into chunks and place in a pan. Place over medium heat adding ½ teaspoon cinnamon and 3-4 tablespoon of sugar. Stir occasionally. Cook for about 4 min until the sugar has dissolved. Squeeze the juice from ½ lemon and set aside. This is it with the apple cooking.
- In a larger bowl, add the flour, the eggs, the melted butter, salt, sugar, oil, the milk, the creme fraiche and the vanilla or the rum (I love rum essence with apples but I know rum isn't on everybody's taste).
- Mix all with an electric mixer or simply with a wooden spoon. When it is all homogenised add the soda bicarbonate and the baking powder which were which need mixing first with the vinegar or the lemon juice from the other half of lemon. Add the poppy and the sesame seeds and go live it another good old mix/stir.
- Grease a 25x25cm oven dish and preheat the oven at 180 C or 350F.
- When the apples have cooled mix with the batter/dough and pour in the oven dish. The batter should be somewhat slightly more consistent than an American pancake one.
- Scatter the blueberries and the pomegranate seeds and finish by sprinkling the 2 tablespoon sugar over the top. Or you could do the other way around sprinkle the sugar first and then pop the fruits on top to finish with. It doesn't really matter which way you go.
- Place in the preheated oven and bake for about 45-50 min at 180°C. It really depends on the oven and also if it is fan assisted or not but roughly the timing will be anywhere between 45 and 55 minutes to an hour just keep an eye on it and when it is nice and golden it's ready.