21 September, 2018
Spiced Apple Cake
Continuing on my quest to use the garden apple windfall….. next up is Spiced Apple Cake (adapted from a recipe by ‘The Hairy Bikers’). This is actually a cake that can be enjoyed on a diet! As it uses brown sugar and oil, rather than white sugar and butter.
Ingredients
- 500g prepared weight of Bramley cooking apples (peeled, cored and sliced)
- 1 tbsp fresh lemon juice
- Freshly grated zest of 1/2 a 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 for sprinkling)
- 200ml semi-skimmed milk
- 100ml sunflower oil
Instructions
- Preheat the oven to 170°C (fan assisted ovens) and prepare a 23cm cake tin with baking paper and oil.
- Place the prepared apples (peeled, cored and sliced) into a bowl and toss with the lemon juice and zest.
- Mix the flour, baking powder, cinnamon and mixed spice in a large mixing bowl. Whisk the eggs with the 100g of sugar, the milk and oil in a separate bowl, using a metal whisk. Pour the wet ingredients into the dry ingredients and stir to combine (use the whisk to break up any lumps). Toss the apples through the cake batter until evenly mixed and pour the mixture into the prepared tin.
- Sprinkle the 2 tbsp of sugar evenly over the top of the cake and bake in the centre of the oven for 1 hour, or until a skewer inserted into the centre of the cake slides easily through the apples and comes out clean.
- Leave the cake to cool for 10 minutes and remove from the tin, carefully removing the baking paper. Serve warm with ice cream for a real treat.
The cake can be served warm (heat in the microwave or low oven) or cold. It is a deliciously moist cake, so it’s best to keep it wrapped in foil and to consume within a few days. The cake can be wrapped tightly and frozen for up to 3 months.