Autumnal Apple Cake
This little baby doesn’t look anywhere near as good as it tastes. Honest.
It is a relatively quick, light, perfectly autumnal bake that I can thoroughly recommend. Just don’t bake it for a dinner party. It is not a looker.
The only time consuming part of this bake, is peeling, coring and slicing all the apples. They need to be sliced into (roughly) 1/2cm thick slices. I can never be quite that
bothered accurate and it hasn’t hurt me so far….
There are a few of these types of recipes bobbing around out there. This particular one (I believe) I scribbled in my little book off the back of one of those ‘idea’ cards you get in supermarkets.
It tastes amazing with custard but I was so disappointed with how it looked that I ended up baking it again. This time it was loaf shaped (takes the same amount of time to cook at the same temperature. Fab!) and I have sent it off to my little sister as a ‘Welcome to Cambridge’ present as she has just moved to Cambridge permanently. Yay.
What do you think to my apple cake then? Fancy giving it a go?
5 large Bramley Apples, sliced
Juice of 1/2 a Lemon
275g Light Brown Sugar
100g Unsalted Butter, melted
pinch of salt
1 1/2 tsp Vanilla Extract
215g Plain Flour
3/4 tsp Baking Powder
100g Ground Almonds
Pop the sliced apple in a bowl and cover with the juice of 1/2 a lemon and 50g of the sugar. Then you need to grease and line a round tin with baking paper. Sprinkle the bottom of the tin with another 50g of the sugar and layer in some of the apple pieces in a pretty pattern.
In a separate bowl, cream the remaining sugar with the melted butter. Once combined, add in the 5 eggs, one by one. then fold in all the remaining ingredients and the apple slices. You are aiming to end up with a big gloopy mess.
Carefully ‘plop’ into the tin and bake at 180* for 50 minutes.