Apple and blueberry soufflé cake recipe

651 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook, 5 mins to cool
  • 319 calories / serving
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141921 apple and blueberry souffle cake HERO

Pre-heat the oven to 200° C.

In a large mixing bowl, whisk together the buttermilk, egg yolks and vanilla extract. Add the melted butter and stir well.

Sift the flour, baking powder, sugar and salt together in a separate mixing bowl. Make a hole in the flour mixture and pour the buttermilk mixture in, whisking at the same time to incorporate, but making sure you don't overmix.

Beat the egg whites in a separate mixing bowl until they form soft peaks and fold into the batter.

Arrange some of the blueberries and apple in 4 individual ceramic oval baking dishes. Spoon the batter carefully on top and dot the remaining apple and blueberries on the surface. Bake for 15-20 minutes until golden and set.

Remove from the oven and allow to rest for 5 minutes before serving.

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  • Ingredients

  • 4 eating apples, cored and diced
  • 150g blueberries
  • 170ml buttermilk
  • 2 egg yolks
  • 2 egg whites
  • 25g unsalted butter, melted
  • 100g plain flour
  • 50g caster sugar
  • 1tsp baking powder
  • ½tsp salt
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  • Energy 1342kj 319kcal 16%
  • Fat 8.5g 12%
  • Saturates 4g 20%
  • Sugars 35g 39%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 49.7g Protein 7.9g Fibre 5.5g

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