INGREDIENTS
280 g (500 ml) cake flour
125 ml cornflour
15 ml baking powder
2 ml salt
150 g Clover Springbok Butter
200 g (250 ml) sugar
2 eggs
Zest of ½ lemon
125 ml Clover Full Cream Milk
1 x 410 g can of pie apples
250 ml blueberries
Cinnamon sugar to sprinkle
Sauce:
125 ml Clover Condensed Milk
250 ml Clover Cream
3 cinnamon sticks
5 ml vanilla essence
Method
Sift dry ingredients together.
Beat butter, sugar, eggs and zest until light and creamy.
Add dry ingredients, alternating with milk, to butter mixture.
Place in 28 x 19cm ovenproof dish and press in apple and blueberries.
Sprinkle with cinnamon sugar and bake in preheated 180°C oven for 30 – 45 minutes, until golden brown and done.
CLOVER INGREDIENTS USED IN THIS RECIPE