Spiced Apple Cake

SPICED APPLE CAKE

A Few Resolutions

Not only are we well into January, but we’ve managed to survive the dreaded blue Monday without hopping on the next flight to the Maldives. 2016 was an exciting year for me, but I have even higher hopes for the year ahead. This blog is slowly evolving and the more I commit to it, the more I enjoy it. As usual, January is full of resolutions and over the coming year I plan to give this site a little more attention. More recipe posts for a start, but I’m also excited to branch out a little, to explore the countryside and write about all the inspiring local producers I meet along the way. I started as something of a covert blogger. Tentatively finding my way and making lots of mistakes, but its time to take ownership of of my tiny corner of the internet, and turn it into something I can be truly proud of.

So I shall start as I mean to go on, with a classic cake recipe. This is my favourite kind of cake. Slightly old-fashioned, easy to make and filled with fruit. What it lacks in beauty in makes up for in taste. It can easily be adapted to whatever fruit is in season. While its not strictly apple season anymore, I managed to find some delicious ones at the Wednesday market and just couldn’t resist. I like to have it as an indulgent mid-morning treat with a generous dollop of creme fraiche and a cup of freshly brewed coffee. Enjoy!

Spiced Apple Cake

Ingredients

Softened butter for greasing the cake tin
750g Bramley cooking apples
1 tbsp fresh lemon juice
Finely grated zest of ½ lemon
250g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground mixed spice
2 large eggs
100g demerara sugar, plus 2 tbsp
200ml milk
100ml sunflower oil
½ tsp sifted icing sugar, for dusting

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Preheat the oven to 190C. Line and grease a 23cm spring form cake tin. Peel the apples, remove the cores and cut into thin slices. You should be left with roughly 500g of apple once the skin and cores are discarded. Put the sliced apples into bowl and toss with the lemon juice and zest. Sift the flour and baking powder into a large bowl and add the cinnamon and mixed spice. In a separate medium sized bowl, whisk the eggs, sugar, milk and sunflower oil until fully combined. Fold the wet ingredients into the dry ingredients and add the sliced apples, mixing until they’re fully coated in the mixture.

Pour the cake mixture into the prepared tin and sprinkle over the 2 tbsp of demerara sugar so that its evenly covered. Bake in the middle of the oven for about an hour, until its golden on top and a skewer comes out clean.

Leave the cake to cool for at least 10 minutes before removing it from the tin and gently pulling off the grease proof paper from the base. Dust with icing sugar and serve with a dollop of creme fraiche, mascarpone or cream.

The Feast

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