Apple and blueberries double cream cake

Apple and blueberries double cream cake.JPG     


100 g  butter, softened
1 c castor sugar
2 eggs
1 – 2 Tsp vanilla essence grinder (powder)
1 Tsp Parisian browning essence
2 1/4 c pl flour
1 Tsp baking soda
1 Tsp baking powder
1/4 Tsp salt
300 ml Double cream
100 ml water, might need it if batter too thick
3 medium sizes royal gala apples, cut into bite size (you can use any apples)
1 punnet of blueberries, washed and drained

Preheat oven to 180 deg C. Grease a round baking pan. Cream butter and sugar.
Add eggs and vanilla, Parisian browning essence; beat well.

Sift together flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture alternately with double cream. Stir in apples, blueberries and add 100 ml of water as batter a bit dry.

Spread evenly in greased pan.Bake for for 1 hr 30 minutes.

Note: Oven do vary in temperature. You might want to bake it for 1 hour , if still dense when skewer comes out. Put in another 10 -30 minutes.