Hello Lovely People. I think this is becoming the weekly recipe post…. totally unintentionally!
This recipe is perfect for this time of year when there is a glut of apples. A friend gave me lots from the tree in her garden the other day so I thought I had better make some cake. We have an apple tree too but its relatively young and only has a few apples on it at present.
The original recipe is from this book, which is very good for basic recipes. Its a cross between a pudding and a cake, equally nice warm or cold with cream, ice cream or custard and quite rustic. Mine has a blob of plain yogurt on in the picture but the boys will be wanting custard tonight. The original recipe uses cooking apples but I used eating apples and then halved the amount of sugar.
Here are the details…
225g self-raising flour
pinch of salt
1 tsp ground cinnamon
pinch of freshly grated nutmeg
115g butter, roughly chopped
115g soft brown sugar (I halved this)
2-3 tbsp milk
1-2 tbsp Demerara sugar
Heat oven to 180 c and lightly grease 23cm round cake tin. Sift flour salt and spices into a bowl then rub in the butter until you have fine breadcrumbs. Peel, core and finely chop the apples then toss them in the brown sugar.
Mix the apples with the flour and spices then stir in enough milk to form a soft batter (you might need slightly more than stated). Spoon mixture into the tin and sprinkle with the Demerara sugar, it gives the cake a crunchy topping (I only used one tbsp).
Bake for 40-45 minutes or until firm to the touch.
I haven’t tried it but it might be nice with pears and ginger instead of cinnamon. The book suggests adding sultanas/raisins. Wonder if rhubarb would be possible???? Let me know if you try it. Enjoy!