Melissa Hemsley’s fruit bowl bake recipe

Join chef, cookbook author and Future Dreams ambassador Melissa Hemsley in the Dream Kitchen whipping up some healthy, wholesome and delicious batch cooking recipes. We hope you enjoy this scrumptious Fruit Bowl Bake. The recipe is below the video.

Recipe

A fruit bowl bake is a little like banana bread, but fruitier! This recipe can change depending on what you might have in your cupboard or kitchen to use up. Melissa has created a simple twist on the classic for you to try all by raiding your store cupboard and fruit bowl.

• Makes 20cm square or round cake
• Prep: 20 minutes, plus cooling time
• Cook: 50 minutes

 

 

 

 

 

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Ingredients

4 medium apples
3 large ripe bananas
100g rolled oats, quinoa or buckwheat flakes
75g ground almonds
1 tsp baking powder
1 tsp ground cinnamon
150g unsalted butter, at room temperature
4 eggs
3 tbsp maple syrup
A small pinch of salt

Method

1. Preheat the oven to 180C/gas 4.
2. Grease and line the cake tin of choice.
3. Roughly grate 3 of the apples and squeeze out as much liquid as possible (pour it into a glass and drink it!), then set aside. Mash the bananas.
4. Add the oat, almonds, baking powder, cinnamon, butter, eggs, maple syrup and salt to a stand mixer or food processer and mix or blitz until smooth.
5. Add the banana and mix or blitz again, but just briefly, as you still want to have some chunks of banana.
6. Stir in the grated apple, then spoon the mixture into the tin and level it out. Thinly slice the final apple and arrange the slices on top.
7. Place the tin in the middle of the oven and bake for 50 minutes, or until a skewer comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or cold sliced up to serve.

Tips

• A great recipe if you do not have any flour to hand.
• If you have one, a pear sliced for the top tastes great.
• This is an excellent way to use any fruit past its best. Mix and match any fruit you have left in the fruit bowl.
• Add a hint of spice by adding 1 tsp ground ginger to the cake mixture, or for a zesty version, add orange or lemon zest.