This is my favourite tea cake. I usually make it with green apples however I had stewed all the apples the other day, so I improvised! As this cake uses melted butter, you can whip it up easily the old fashioned way….with a bowl and spoon. No fancy mixers required and far less washing up if you ask me!
I managed to make this one while prepping breakfast, then into the oven for about 40 minutes and it was all ready to take to our morning play date.
1 cup of white spelt flour
1 teaspoon baking powder (without aluminimum)
1/2 cup of sugar or honey – (sugar….gasp! I know I know, you think it is evil… to understand the whole sugar subject read here)
1/3 cup stewed apples* (and or pears)
1 cup of frozen blueberries (more if you like)
fresh lemon zest to taste – I used about half a lemon
1/2 teaspoon of ground cinnamon
spinkles/ topping: a small handful of blueberries, a little more
lemon zest, some shredded or desiccated coconut, a little sprinkle
of cinnamon and some raw sugar
Where-ever possible organic ingredients are best.
MELT the butter and mix with the sugar
ADD all other ingredients until combined
PLACE into hot oven (200 degrees Celcius) for between 30 – 40 minutes.
Cooking time always depends on your oven. Cake is ready when it is a lovely golden colour, when you touch the top centre of the cake it bounces back and of course the good old skewer comes out clean test.
*Alternative – if you don’t have stewed apples on hand, simple use 4-5 fresh apples – chopped into slices and then in half again. If you add fresh apple, no need to add 1 cup of blueberries.