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
350g apples
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!
madebypatch 
looks delish. I’m still trying to find harissa from your last foodie post…:-)
Swap it out for some chilli instead 😉
NOW you tell me
I posted a link to a recipe for Harissa too in the comments on that post because someone couldn’t get it. Chilli is easier though.
You can make your own Jill, let me know if you want a recipe.
I’d love a recipe. I could keep looking but you know what it’s like when you search for something – you can’t bloody find it!
Will email you x
Yum! I’m not huge on cooked fruits, but apples are one of the exceptions.
It didn’t last long!
Do you know of a site that will convert the weight of the ingredients into estimates of volume? I don’t have a kitchen scale, alas. I keep meaning to get one.
Do you mean from weight to cups/spoons? Shall have a look.
Never mind! Just found this one: http://www.convert-me.com/en/convert/weight2volume/
I think I can work this out!
I found similar sites. It’s quite solid… Not light and fluffy. I don’t think you have to be as accurate with it like you would a Victoria Sponge or something
Good to know!
I should have started with AllRecipes.com (I go there a lot). Makes sense there would be cooking conversion charts already made!
http://allrecipes.com/HowTo/Cup-to-Gram-Conversions
We’ve just come home to a tree full and have been busily picking and I’ve began to stew some for apple sauce for roast pork and porridge during winter. Next is apple & sage jelly.
This looks yummy but after excesses of a long holiday I’d better not!
Jamie Oliver was freezing fresh, chopped fruit the other day. Didn’t realise you could do that… Thought it had to be slightly cooked first. So you could just chop and peel and freeze for later, to use for whatever you need it for.
Right Jamie Oliver I’m trying this method. Fingers crossed it works. 🙂
Let me know how you get on. Wondered if it might come out softer than it went in??
I’ve put a large bag of slices in the freezer now. I’ll let you know…