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with Grenadine Chantilly Cream
This exquisite cake tastes divine with decadent Chantilly cream

Serves 8 – 12

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »
  • Step 1

    Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a 21cm (9 inch) round non-stick cake tin with a little sunflower oil.

  • Step 2

    Sift the flour and baking powder into a bowl. Add the butter, then rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

  • Step 3

    Add the blueberries, carrot, apple and beaten eggs to the mixture, stirring gently with a large metal spoon until combined. Tip into the cake tin and level the surface.

  • Step 4

    Bake for 40 minutes, until risen and firm to the touch. Cool in the tin on a wire rack for 20 minutes, then carefully remove from the tin and cool completely.

  • Step 5

    When cool, cut the cake into wedges and serve with Chantilly cream, sprinkled with pomegranate seeds.

  • Step 6

    Grenadine Chantilly Cream

    Place the cream into a large bowl, make a well in the centre and sift in the icing sugar. Add the grenadine and fold it through the mixture very gently until partially incorporated to give a pretty effect.

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