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Apple Cake
Apples with just a hint of clove, make this a lovely fragrant, Apple Cake. Reduce the apples to two if you are swapping from eaters to cooking apples and add an extra spoon of sugar. Enjoy slices of apple cake with a hot drink or gently re-heat and serve with custard or cream.
Ingredients
- 2 tsp lemon rind, grated
- 3 tbsp demerara sugar
- 100g butter
- 125g caster sugar
- 2 eggs
- 150g Wessex Mill Self Raising Flour
- ½ tsp ground clove
- 4 apples
- plus butter, for tin
Equipment
- 1 x 18cm/7" inch round deep cake tin
- 2 x mixing bowls
Method
180°C, Fan 160°C, 350°F, Gas 4
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Pre-heat the oven 20 minutes before you are going to bake.
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Rub some butter around the inside of a 18cm/7” round deep cake tin or insert a baking liner.
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Finely grate the lemon rind into a bowl, add the demerara, mix well and set aside.
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Chop the butter into small cubes in a mixing bowl, add the sugar and beat together until smooth.
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Break the eggs into the bowl one at a time, beating after each addition.
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Add the flour and clove and mix well.
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Peel, core and dice the apples into 1cm/⅜ inch cubes, add them to the bowl and stir to combine.
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Tip the mix into the tin, smooth the top and scatter the sugar and lemon mix over the top.
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Bake for 50-55 minutes.
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Cool the cake in the tin for 20 minutes before carefully turning it out onto a rack to cool.
