My lovely boyfriend went out apple picking at the weekend, and came back with plenty of bounty! The majority of these apples will go into his very tasty scrumpy cider, but I will also be using a few for cakes and sauces. I have a favourite cake recipe, which I would like to share with you now.
Here’s the first cake of the batch:
The original recipe came from a National Trust magazine, published at least 10 years ago, and I’ve been baking it ever since, as it’s so lovely! It’s slightly moist when baked, and is delicious served both hot or cold. It’s perfect on its own, or a bit of custard or ice cream goes beautifully with it too. You don’t want to use cooking apples for this recipe, as they will break down far too much, just use eating apples. And it’s so simple – a one stir cake, as I call it!
Oven at 180C
12oz chopped apples
9oz self raising flour
6oz rapeseed oil
4oz sultanas or raisins
1 tsp ground cinnamon
pinch of salt
Mix all the ingredients together in a large mixing bowl to form a batter – it will be more fruit than batter, but that’s what you want. Place the mixed batter into a greased 8 inch cake tin.
Bake at 180C for approx. 50 minutes. Test the cake with a knife to see if it’s baked. As there’s so much apple in it, the knife will probably come out wet, but you’re testing to see if the batter is cooked, so keep testing to make sure that the batter is cooked, rather than the apples. You want the fruit to stay a bit moist! If the batter is still moist, another 5 minutes usually does the trick. The cake does have a tendency to catch on the top before the end, so just pop a bit of tin foil over the top if you feel it’s browning too quickly. Sprinkle a bit of sugar over the top once you take it out of the oven.
Eat and enjoy!
As usual, this week’s colour inspiration swatch is available over at Adobe Color CC for you to download and use in your own Adobe programs. Have fun!