Dorset Cereals – honest, tasty & real unadulterated breakfast pleasure, muesli, porridge and cereal

method

1. A lovely cake for afternoon tea a picnic or served warm for pudding
2. Pre-heat oven to 170°c/gas mark 3
3. Line and grease a 20cm round cake tin
4. Start by making the muesli crumble
5. Melt the butter then mix in the muesli
6. Stir well and leave on one side to cool
7. In a shallow frying pan take 25g of butter and 1 tbsp of caster sugar melt and add the apple wedges
8. Cook until soft and caramelised
9. Beat together in a bowl the remaining butter and sugar until pale light and fluffy
10. Gradually add in the eggs and fold in the flour and baking powder
11. Add the yogurt being carefully not to over-beat
12. Mix till smooth
13. Spoon enough cake mixture into the tin to cover the base then scatter a quarter of the muesli crumble and a third of the apple and berries
14. Repeat twice more
15. Finish with the remainder of the muesli crumble and sprinkle with caster sugar
16. Bake for 1 hour 20 minutes or until well risen and golden
17. Tip: to prevent the cake from burning place a piece of greaseproof paper over the top
18. Cool on a wire rack
19. Serve when still warm
20. Cake will keep in an airtight tin for a week
21. Try frozen berries - they work really well
22. Delicious served warm with lashings of custard!