Gluten Free Apple and Blueberry Tray Bake
A simple and deliciously light Apple and Blueberry tray bake to make for afternoon tea, also a great way to use up apples that may be passing their best. This makes 8 bar size pieces or 9 squares and keeps well for up to three days.
Servings: 8
Calories: 277kcal
Ingredients
- 2 dessert apples
- 2 tbsp caster sugar
- 1 tsp cinnamon
- Juice of one Lemon
- 2 egg(s)
- 125 g caster sugar
- 125 g gluten free self raising flour
- 100 ml sunflower oil
- 1 tsp vanilla extract
- 100 g blueberries
Instructions
- Peel and slice the apples and toss them in a bowl with the sugar, cinnamon and lemon juice, gently mix to coat apple and set aside.
- Beat the eggs and caster sugar either in a mixer or by hand until thick, pale and fluffy (by hand will take a good 5-10mins so better flex those muscles!) The mixture is ready when its gone a pale custard colour.
- Next beat in the oil and vanilla extract, the mixture with thicken even more.TOP TIP: you're looking for a homemade mayonnaise consistency.
- Stir in the flour and fold.
- Line and grease a square 20" baking tin, pour in the cake mixture and drop the blueberries evenly over the cake batter. It doesn't matter if they sink or stay on the surface.
- Add a decorative layer using all the sliced apples, you will have some sweet cinnamon infused lemon juice left, I drizzle this over the cake batter liberally.
- Bake at 180°C/ 160°C Fan/350°F/Gas 4 for 45 minutes. You want the bake to be a delicate golden brown with a crackle top to it if pressed with a finger.
- Remove from the oven and allow to cool for 5 mins before removing from the tin completely to allow it to continue to cool.
- Cut into 8 slices once cooled (or 9 squares) and enjoy on it's own or with cream or custard.
Nutrition
Calories: 277kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 76mg | Fiber: 3g | Sugar: 25g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg