This easy apple cake is the perfect vehicle to lap up custard or cream. I inherited it from my partner’s mother and it’s a firm family favourite.
- 2 small cooking apples
- 1 tbsp lemon juice
- 3 ½ oz self-raising white flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 4 oz ground almonds
- 6 oz caster sugar
- 5 oz unsalted butter, softened – (I use ordinary butter or marg)
- 1 tsp almond extract
- 2 eggs
- 4 fl oz milk
- 3 oz sultanas
- extra caster sugar for sprinkling
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- Grease and line a 9 inch spring-release cake tin.Peel, core and thinly slice the apples and put into a bowl of cold water with the lemon juice added to prevent discoloration. (I just cut the apples at the end without lemon juice etc.)
- Put the flour, baking powder, cinnamon, ground almonds and 5 oz of the sugar in a food processor. Add the butter, almond extract, eggs and milk and process briefly until the ingredients are just evenly mixed to a smooth, thick paste. Turn into the prepared tin.
- Thoroughly drain the apples and pat dry on kitchen paper.Scatter half of the apples over the cake mixture, then sprinkle with sultanas. Cover the remaining apples, pushing them down gently in the cake mix.
- Dust with the remaining sugar and bake at 190°C/fan oven 180°C (375°F) Mark 5 for about 45 minutes until pale golden and just firm. Sprinkle with a little more sugar and transfer to a wire rack to cool.
(Serve warm with pouring cream for optimum appreciation!)
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