Apple, blueberries and pomegranate cake

A simple but nutritious treat for coffee time or even breakfast consisting of only healthy ingredients like a mix of seeds, spelt flour and fruits.

Course Breakfast, Breakfast Cake, Coffee cake, Snack

Cuisine Ramona's Cuisine, World Cuisine

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 364kcal

Author Ramona Sebastian

Cost £3

Equipment

bowl
spatula
ovenproof dish

Ingredients

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

Metric - US Imperial

Instructions

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.

Notes

A tray full of apple, blueberries and pomegranate cake.

* Retain 2 tablespoon of sugar to sprinkle on top of the cake.

Enjoy as it is or along with a nice dollop of crème fraîche, or more indulgent, a scoop of vanilla ice cream. I tell you that I sometimes prepare a beautiful rum and raisin ice cream, and that is a proper treat.

It really can't get any better!

Nutrition