About
with Grenadine Chantilly Cream
This exquisite cake tastes divine with decadent Chantilly cream
Serves 8 – 12
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ElizabethJuddTaylor favorited Blueberry, Carrot And Apple Cake
01 Feb 20:49
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Chrissie L. added Blueberry, Carrot And Apple Cake to Want to make
21 Jan 22:16
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A Bite To Eat published her project Blueberry, Carrot And Apple Cake
06 Jan 17:33
You Will Need
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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.
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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.
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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.
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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.
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Step 5
When cool, cut the cake into wedges and serve with Chantilly cream, sprinkled with pomegranate seeds.
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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.
