Mum has more than a glut of apples in her garden – any pip that she deems to plant grows, and grows and grows. I’ve been scrumping in her garden and I now am the one with a glut of beautiful apples.
Edd Kimber has a recipe on BBC Good Food, so for the want of cake we’ve tried this one.
225g self-raising flour
2 tsp ground cinnamon
115g unsalted butter, diced and chilled, plus extra for greasing
115g light brown sugar
1 large egg, beaten
6-8 tbsp milk
225g Bramley or Granny Smith apples peeled, cored and diced
2 tbsp demerara sugar (optional)
Heat the oven to 180C/160C fan/ gas 4. Grease and line a deep 20cm cake tin with baking parchment.
Mix the flour and 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 tbsp of milk – you want to achieve a smooth, thick batter.
Add the apples and sultanas and mix to combine. Scrape the batter into your prepared tin and gently level out. Sprinkle over the demerara sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further.
I used my Kenwood mixer instead of my fingers rubbing the butter into the flour – I’m a lazy baker!
I used a 20 cm silicone square because I hate lining anything – didn’t quite come out as thick as it should.
I baked for a good 45 minutes and it was still moist. I like my apple pieces quite large so you know you’re eating fruit cake.
Tastes lovely – recommend eating warm with custard!