Apples are right in season for our show and this cake makes really good use of some cooking apples. Please use this recipe to ensure we are comparing apples with apples!
Ingredients
- 115g Unsalted Butter, diced and chilled, plus a little extra for the tin
- 225g Self-raising flour
- 3 tsp Ground Cinnamon
- 115g Light Brown Sugar
- 1 Large Egg, beaten
- 6-8 tbsp Milk
- 225g Bramley or Granny Smith Apples, plus extra for garnishing
- 100g Sultanas
- 2 tbsp Demerara Sugar
Preparation Method
- Heat the oven to 180oC/160oC fan/gas mark 4. Butter and line a deep 20cm cake tin with baking parchment
- Mix the flour and 2 teaspoons of the ground cinnamon together in a large bowl. Add the butter and rub into the flour, using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tablespoons of milk – add it gradually until you have a smooth, thick, batter.
- Peel and core the apples and dice them. Drop them into the mix along with the sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Mix the demerara sugar with the remaining 1 teaspoon of ground cinnamon. Peel and thinly slice the apple you kept back for garnish and toss it in the sugar and cinnamon. Arrange it over the top of the cake to decorate.
- Bake for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean. Allow to cool for 15 minutes before you carefully turn it out onto a wire rack to cool.