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.
from the pantry:
140 grams butter melted
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.
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.