We have a glut of apples at the moment and so I am making plans for apple jelly, more chutney, apple pie, pork and apple, baked apples, chicken and apple. I think they will edge themselves into everything I am cooking.
This apple cake is such a good tempered recipe. You can substitute the ingredients according to what you have, vary the size of the cake tin and just cook it for a longer or shorter period of time. It’s a good cake for any unexpected guests or just if you fancy a cake for tea-time.
225g self-raising flour
Pinch of salt
2tsp ground mixed spice or cinnamon
255g caster sugar or light brown soft sugar
4 eggs, lightly beaten
200ml sunflower oil
310g apples, cored and diced (roughly 3 apples)
100g raisins or sultanas
2 tbsp Demerara sugar (optional)
1. Sieve the flour, salt and spices into a bowl and then stir in the sugar.
2. Make a well in the centre of the dry ingredients and add the eggs and the oil.
3. Mix until completely smooth and then add the apple and sultanas. Cover 30x20cm tin with parchment paper and spoon the mixture into the tin. Sprinkle the top with demerara sugar for some extra crunch.
4. Bake at 180’C (Gas Mark 4) for 25-30 minutes until risen and golden.
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