Cakes and Bakes
Not all of these recipes have been tried. I have remarked on the ones I have tried. Some are ideas you need to look up recipes for on the internet.
Apple and Almond Cake with Cinnamon and Nutmeg
450g Sharp apples, peeled, cored and sliced thickly.
6 large eggs
335g dark soft brown sugar
335g butter
340g self-raising flour
55g ground almonds
1½ tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp good-quality apple sauce
To garnish
2 tbsp flaked almonds
Icing sugar
Ground cinnamon
Grease a 10in round cake tin. Place a few sliced apples at the bottom of the tin. Preheat oven to 180C/350F/Gas4.
Put the eggs, sugar and butter into a food mixer and mix until incorporated –or mix by hand.
Add flour, ground almonds, cinnamon, nutmeg and apple sauce and mix together until the batter is lump-free.
Pour half the batter into the tin, place another layer of sliced apples on top, pour in the remainder of the batter.
Top with another layer of sliced apples and 1 tbsp of flaked almonds
Bake in the oven for 1hr-1hr 15mins, until the skewer comes out clean.
Leave to cool in tin until turning out on rack to cool completely.
Dust with icing sugar and ground cinnamon and scatter the remaining flaked almonds over the top.
450g Sharp apples, peeled, cored and sliced thickly.
6 large eggs
335g dark soft brown sugar
335g butter
340g self-raising flour
55g ground almonds
1½ tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp good-quality apple sauce
To garnish
2 tbsp flaked almonds
Icing sugar
Ground cinnamon
Grease a 10in round cake tin. Place a few sliced apples at the bottom of the tin. Preheat oven to 180C/350F/Gas4.
Put the eggs, sugar and butter into a food mixer and mix until incorporated –or mix by hand.
Add flour, ground almonds, cinnamon, nutmeg and apple sauce and mix together until the batter is lump-free.
Pour half the batter into the tin, place another layer of sliced apples on top, pour in the remainder of the batter.
Top with another layer of sliced apples and 1 tbsp of flaked almonds
Bake in the oven for 1hr-1hr 15mins, until the skewer comes out clean.
Leave to cool in tin until turning out on rack to cool completely.
Dust with icing sugar and ground cinnamon and scatter the remaining flaked almonds over the top.
Toffee Apple Parkin – traditional eaten on bonfire night
225g golden syrup
50g black treacle
50g Caramel Dipping Sauce ( Waitrose)
75g dark muscovado sugar
100 g butter
1 egg
225g oatmeal
2tsp ground ginger
100g self raising flour
1 sharp apple unpeeled and grated.
65g tub Fudge chunks
Preheat oven 150C and grease and line 20cm round cake tin
Place sugar, syrup, treacle, caramel sauce and butter in pan and heat gently until sugar has dissolved and butter has melted. Remove from the heat and stir in the egg.
Mix together oatmeal, flour, ginger and a pinch of salt and stir into the syrup mixture with the grated apple and fudge chunks.
Pour into the tin and bake for 1 hour 10 mins until cooked through. Leave to cool completely before slicing and serving from the tin.
225g golden syrup
50g black treacle
50g Caramel Dipping Sauce ( Waitrose)
75g dark muscovado sugar
100 g butter
1 egg
225g oatmeal
2tsp ground ginger
100g self raising flour
1 sharp apple unpeeled and grated.
65g tub Fudge chunks
Preheat oven 150C and grease and line 20cm round cake tin
Place sugar, syrup, treacle, caramel sauce and butter in pan and heat gently until sugar has dissolved and butter has melted. Remove from the heat and stir in the egg.
Mix together oatmeal, flour, ginger and a pinch of salt and stir into the syrup mixture with the grated apple and fudge chunks.
Pour into the tin and bake for 1 hour 10 mins until cooked through. Leave to cool completely before slicing and serving from the tin.
Caramel Apple cake
125g unsalted butter softened and extra for buttering
397g can Carnation Caramel
2 medium eggs
225g self raising flour
2 tsp baking powder
2 tsp ground cinnamon
300g Bramley apples, peeled cored and diced
2 tbsp milk
1 tbsp Demerara sugar
Preheat oven 150C. Place butter with 225g of caramel in a large bowl and beat with whisk until well combined then beat in eggs, one at a time.
Mix flour, baking powder and cinnamon. Fold together then stir in apple and milk.
Butter springform cake tin 20cm. Spoon in cake mix, smooth the top and scatter with the sugar. Bake for 1 hour till risen and lightly golden.
Remove cake and place on serving plate. Warm the rest of the caramel in a small saucepan over low heat until pourable. Drizzle of the top of cake. Serve with cream or ice cream or as a cake.
125g unsalted butter softened and extra for buttering
397g can Carnation Caramel
2 medium eggs
225g self raising flour
2 tsp baking powder
2 tsp ground cinnamon
300g Bramley apples, peeled cored and diced
2 tbsp milk
1 tbsp Demerara sugar
Preheat oven 150C. Place butter with 225g of caramel in a large bowl and beat with whisk until well combined then beat in eggs, one at a time.
Mix flour, baking powder and cinnamon. Fold together then stir in apple and milk.
Butter springform cake tin 20cm. Spoon in cake mix, smooth the top and scatter with the sugar. Bake for 1 hour till risen and lightly golden.
Remove cake and place on serving plate. Warm the rest of the caramel in a small saucepan over low heat until pourable. Drizzle of the top of cake. Serve with cream or ice cream or as a cake.
Dorset Apple Tray bake.Made for the Harvest and was extremely popular – I love it.
450g cooking apples (such as Bramley)
Juice of 1/2 lemon
225g butter, softened
280g golden caster sugar
4 eggs
2 tsp vanilla extract
350g self raising flour
2 tsp baking powder
demerara sugar, to sprinkle
Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.
Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar. 3 Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.
450g cooking apples (such as Bramley)
Juice of 1/2 lemon
225g butter, softened
280g golden caster sugar
4 eggs
2 tsp vanilla extract
350g self raising flour
2 tsp baking powder
demerara sugar, to sprinkle
Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.
Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar. 3 Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.
Fresh Ginger and Apple Cake
Made also for the Harvest – also delicious
Serves 8
This squidgy, spicy cake improves with keeping. Eat it for tea, or warm with cream or ice cream for pudding.
4oz/110g butter
8oz/225g dark-brown sugar
2 eggs
1oz/30g grated fresh ginger
8oz/225g self-raising flour
10oz/280g peeled, cored and diced cooking apple (prepared weight)
For the topping:
● 2 tbsp runny honey ● 2 tbsp Demerara sugar
Heat the oven to 170C/325F/gas mark 3. Cream the butter and dark-brown sugar and mix in the beaten eggs little by little, followed by the ginger.
Sift over the flour, fold together, then mix in the apple. Pour into a greased 20cm/8in cake tin and bake for about an hour, until risen and browned.
Mix the honey and Demerara sugar, warm and spread over the cake while still warm.
Made also for the Harvest – also delicious
Serves 8
This squidgy, spicy cake improves with keeping. Eat it for tea, or warm with cream or ice cream for pudding.
4oz/110g butter
8oz/225g dark-brown sugar
2 eggs
1oz/30g grated fresh ginger
8oz/225g self-raising flour
10oz/280g peeled, cored and diced cooking apple (prepared weight)
For the topping:
● 2 tbsp runny honey ● 2 tbsp Demerara sugar
Heat the oven to 170C/325F/gas mark 3. Cream the butter and dark-brown sugar and mix in the beaten eggs little by little, followed by the ginger.
Sift over the flour, fold together, then mix in the apple. Pour into a greased 20cm/8in cake tin and bake for about an hour, until risen and browned.
Mix the honey and Demerara sugar, warm and spread over the cake while still warm.
Apple and Blackberry Loaf
150g unsalted butter
150g light brown soft sugar
3 eggs
185g self-raising flour
1 tsp vanilla extract
150 blanched hazelnuts, toasted and chopped
320g cooking apples peeled and chopped into 1cm cubes
180g blackberries
Icing
227g clotted cream
450 icing sugar
1-2 tsp whole milk
Preheat oven 180 C. Grease and line a 900g loaf tin. Beat butter and sugar, add eggs one at a time adding flour bit by bit, then vanilla extract. Stir through the remaining flour, 100 g nuts and apples.
Spoon ½ mixture into the tin, dot with the blackberries Add another bit of mixture, layer more blackberries finish with the last of the mixture.
Bake for 1 hour until skewer comes out clean cover with foil after 45 minutes if browning too quickly on top.
To make icing whisk the cream until smooth, sift in icing sugar till you have thick icing. Loosen with milk for a spreadable consistency. Keep chilled if baking on a warm day.
Cool loaf on wire rack. Top with icing scatter with remaining hazelnuts.
150g unsalted butter
150g light brown soft sugar
3 eggs
185g self-raising flour
1 tsp vanilla extract
150 blanched hazelnuts, toasted and chopped
320g cooking apples peeled and chopped into 1cm cubes
180g blackberries
Icing
227g clotted cream
450 icing sugar
1-2 tsp whole milk
Preheat oven 180 C. Grease and line a 900g loaf tin. Beat butter and sugar, add eggs one at a time adding flour bit by bit, then vanilla extract. Stir through the remaining flour, 100 g nuts and apples.
Spoon ½ mixture into the tin, dot with the blackberries Add another bit of mixture, layer more blackberries finish with the last of the mixture.
Bake for 1 hour until skewer comes out clean cover with foil after 45 minutes if browning too quickly on top.
To make icing whisk the cream until smooth, sift in icing sugar till you have thick icing. Loosen with milk for a spreadable consistency. Keep chilled if baking on a warm day.
Cool loaf on wire rack. Top with icing scatter with remaining hazelnuts.
Danish Apple Cake
I made this for the Harvest and it is delicious. Easy.
110g butter
110g sugar
165 g Self raising flour
1 egg
55g sultanas
2 dessert spoons brown sugar
25 g flaked almonds
1 teaspoon powdered ginger
330g cooking apples
Peel and core the apples and slice them thinly. Melt butter and mix with the white sugar, add egg and beat lightly.
Gradually add the flour. Spread the mixture on to a greased tin. Place sliced apple, sultanas, almonds and brown sugar evenly on top and sprinkle the ginger over.
Bake for about 45 mins at 180C.
I made this for the Harvest and it is delicious. Easy.
110g butter
110g sugar
165 g Self raising flour
1 egg
55g sultanas
2 dessert spoons brown sugar
25 g flaked almonds
1 teaspoon powdered ginger
330g cooking apples
Peel and core the apples and slice them thinly. Melt butter and mix with the white sugar, add egg and beat lightly.
Gradually add the flour. Spread the mixture on to a greased tin. Place sliced apple, sultanas, almonds and brown sugar evenly on top and sprinkle the ginger over.
Bake for about 45 mins at 180C.
Simple apple cake with raisins and grappa.
(More like a clafoutis than a sponge)
900g crunchy apples
Juice of 2 lemons
160g plain flour
1½ tsp baking powder
200g sugar
135g butter – melted.
3 eggs beaten
2tbsp grappa
250ml milk
100g raisins soaked in water for 30 mins
Whipping cream to serve.
Preheat the oven 180C. Butter and line a 23cm cake tin. Peel, halve and core the apples, then slice them as thin as possible before putting into a bowl and squeezing over the lemon juice.
Combine the flour, baking powder and sugar then add the melted butter, eggs, grappa and milk and a pinch of salt. Mix well
Drain the raisins, squeeze them dry and stir into the batter. Pour in the apples and any lemon juice and mix well until the slices are thoroughly coated. Pour into the cake tin and bake for one hour until skewer comes out clean. Serve warm or cold with whipped cream.
(More like a clafoutis than a sponge)
900g crunchy apples
Juice of 2 lemons
160g plain flour
1½ tsp baking powder
200g sugar
135g butter – melted.
3 eggs beaten
2tbsp grappa
250ml milk
100g raisins soaked in water for 30 mins
Whipping cream to serve.
Preheat the oven 180C. Butter and line a 23cm cake tin. Peel, halve and core the apples, then slice them as thin as possible before putting into a bowl and squeezing over the lemon juice.
Combine the flour, baking powder and sugar then add the melted butter, eggs, grappa and milk and a pinch of salt. Mix well
Drain the raisins, squeeze them dry and stir into the batter. Pour in the apples and any lemon juice and mix well until the slices are thoroughly coated. Pour into the cake tin and bake for one hour until skewer comes out clean. Serve warm or cold with whipped cream.
Apple scones
very lovely
Make your own scone recipe and add ¼ teaspoon of cinnamon and 1 apple peeled, cored and diced.
very lovely
Make your own scone recipe and add ¼ teaspoon of cinnamon and 1 apple peeled, cored and diced.
Apple Drop Scones
Serves: 6
125g (4 1⁄2 oz) self-raising flour
2 teaspoons caster sugar
1 egg, beaten
1 tablespoon melted butter
150ml (5 fl oz) milk
4 teaspoons oil (or as needed)
1 dessert apple, cored, peeled and finely chopped
1 pinch ground cinnamon
Combine the flour and sugar in a bowl. Make a well in the centre, then add the egg, melted butter and a bit of the milk. Stir to combine, then add the remaining milk a little at a time, to make a thick, smooth batter. Finally, add the chopped apple and cinnamon, and stir to combine.
Heat a heavy frying pan over medium heat and grease it with 1 teaspoon of the oil
Using a dessertspoon, pour the batter on the pan to make round drop scones (this is easiest if you pour from the tip of the spoon, rather than the side). Don't overcrowd the pan, and cook in batches if needed. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface, and the bottoms are a nice golden brown.
Using a palette knife, turn the scones over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to a warmed dish while you cook the remaining scones. Use additional oil as needed.
Serves: 6
125g (4 1⁄2 oz) self-raising flour
2 teaspoons caster sugar
1 egg, beaten
1 tablespoon melted butter
150ml (5 fl oz) milk
4 teaspoons oil (or as needed)
1 dessert apple, cored, peeled and finely chopped
1 pinch ground cinnamon
Combine the flour and sugar in a bowl. Make a well in the centre, then add the egg, melted butter and a bit of the milk. Stir to combine, then add the remaining milk a little at a time, to make a thick, smooth batter. Finally, add the chopped apple and cinnamon, and stir to combine.
Heat a heavy frying pan over medium heat and grease it with 1 teaspoon of the oil
Using a dessertspoon, pour the batter on the pan to make round drop scones (this is easiest if you pour from the tip of the spoon, rather than the side). Don't overcrowd the pan, and cook in batches if needed. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface, and the bottoms are a nice golden brown.
Using a palette knife, turn the scones over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to a warmed dish while you cook the remaining scones. Use additional oil as needed.
Apple flapjacks
Makes 16
200g butter and extra for greasing
2 tbsp golden syrup
350g porridge oats
1 tsp ground cinnamon
2 sharp eating apples
Oven 180C/170C fan. Gas 4. Grease 17 x 30cm tin about 4cm deep. Put butter, sugar, golden syrup in a pan and heat gently, stirring occasionally until butter has melted. Don’t get too hot and burn sugar. Stir in the oats and cinnamon. Remove from the heat and set aside.
Peel quarter and core the apples, then chop them into small pieces. Put in a separate pan with two tablespoons of cold water. Cover with a lid and cook over a medium heat for 5 minutes until the apples are soft. Drain well and set aside.
Press half the oat mixture into the tin, then spread the apples over the top. Spoon over the remaining oats mixture. Use metal spoon to smooth the top. Bake on middle shelf for 35-40 minutes until golden and feels firm. Cut while still warm into 4 lengthways and widthways and leave in tin till cold.
Makes 16
200g butter and extra for greasing
2 tbsp golden syrup
350g porridge oats
1 tsp ground cinnamon
2 sharp eating apples
Oven 180C/170C fan. Gas 4. Grease 17 x 30cm tin about 4cm deep. Put butter, sugar, golden syrup in a pan and heat gently, stirring occasionally until butter has melted. Don’t get too hot and burn sugar. Stir in the oats and cinnamon. Remove from the heat and set aside.
Peel quarter and core the apples, then chop them into small pieces. Put in a separate pan with two tablespoons of cold water. Cover with a lid and cook over a medium heat for 5 minutes until the apples are soft. Drain well and set aside.
Press half the oat mixture into the tin, then spread the apples over the top. Spoon over the remaining oats mixture. Use metal spoon to smooth the top. Bake on middle shelf for 35-40 minutes until golden and feels firm. Cut while still warm into 4 lengthways and widthways and leave in tin till cold.
Apple and fudge muffins
225g self raising flour
1 tsp baking powder
65g tub homebaking fudge chunks (Waitrose)
2 sharp apples
1 egg
200g caster sugar
60g butter melted
170ml soured cream
1½ tbsp honey or golden syrup
Preheat oven 180C. Line 12 hole muffin tin with paper muffin cases. Place flour, baking powder and fudge in a medium bowl and stir until well combined.
Thinly slice one apple half and cut the remainder in to small dice. Stir dice into flour mixture and set aside slices.
Beat together the egg and sugar. Whisk in the melted butter then whisk in the soured cream.
Stir the wet mixture into the dry ingredients folding with a spoon until the batter just comes together.
Spoon into the paper cases, topping each one with sliced apple. Bake for 20-25 mins until skewer comes out clean. Brush with honey and leave to cool.
225g self raising flour
1 tsp baking powder
65g tub homebaking fudge chunks (Waitrose)
2 sharp apples
1 egg
200g caster sugar
60g butter melted
170ml soured cream
1½ tbsp honey or golden syrup
Preheat oven 180C. Line 12 hole muffin tin with paper muffin cases. Place flour, baking powder and fudge in a medium bowl and stir until well combined.
Thinly slice one apple half and cut the remainder in to small dice. Stir dice into flour mixture and set aside slices.
Beat together the egg and sugar. Whisk in the melted butter then whisk in the soured cream.
Stir the wet mixture into the dry ingredients folding with a spoon until the batter just comes together.
Spoon into the paper cases, topping each one with sliced apple. Bake for 20-25 mins until skewer comes out clean. Brush with honey and leave to cool.
Gache Melee – a traditional Guernsey recipe
1/2 lb butter / suet / margarine
1lb sugar
2 eggs
1lb plain flour
1 tsp ginger
1 tsp cinnamon
3lb apples
You’re basically looking to do is make up a cake mix, and then add the apples to it.
1. peel & slice the apples 2. cream the butter and sugar 3. beat in the eggs
4. fold in the flour and spices 5. fold in the apples 6. cook
This recipe does one loaf tin and a springform sponge tin worth. We’ve always used metal dishes (enamel or non-stick) – some of the other recipes discuss baking trays and the suggestion is that pyrex is no good. Mum used to use a big roasting tin for hers.
Mum’s notes say 160C 3 for about two hours, but you can get away with higher and quicker. Standard issues skewer test to check it’s done.
If you make more than you can eat, wrap it up tightly and pop it in the freezer.
So that’s the recipe – try it if you’re bored of crumble.
Another version
First I reckon a large flat tin works better- roasting tin type. Second- you really need to chop the sugar into the apples to get the juice running to give it a full apple flavour. Peel, core and roughly chop 2 lb of Bramleys, sprinkle 6 oz granulated sugar over then chop into the bowl with a sharp knife till apple is in little chips, no more sugar can be seen and juices run. Stir in 4 oz veggie suet, and then 10 oz SR flour. Add 2 eggs, lightly beaten- mix should be like a batter with apple chunks in it. Pour into prepared tin and bake for about 40-45 mins at 170 fan. It needs to be a deep golden brown with apple bits starting to caramelise.
http://www.bbc.co.uk/guernsey/content/articles/2004/07/22/gache_melee_feature.shtml
1/2 lb butter / suet / margarine
1lb sugar
2 eggs
1lb plain flour
1 tsp ginger
1 tsp cinnamon
3lb apples
You’re basically looking to do is make up a cake mix, and then add the apples to it.
1. peel & slice the apples 2. cream the butter and sugar 3. beat in the eggs
4. fold in the flour and spices 5. fold in the apples 6. cook
This recipe does one loaf tin and a springform sponge tin worth. We’ve always used metal dishes (enamel or non-stick) – some of the other recipes discuss baking trays and the suggestion is that pyrex is no good. Mum used to use a big roasting tin for hers.
Mum’s notes say 160C 3 for about two hours, but you can get away with higher and quicker. Standard issues skewer test to check it’s done.
If you make more than you can eat, wrap it up tightly and pop it in the freezer.
So that’s the recipe – try it if you’re bored of crumble.
Another version
First I reckon a large flat tin works better- roasting tin type. Second- you really need to chop the sugar into the apples to get the juice running to give it a full apple flavour. Peel, core and roughly chop 2 lb of Bramleys, sprinkle 6 oz granulated sugar over then chop into the bowl with a sharp knife till apple is in little chips, no more sugar can be seen and juices run. Stir in 4 oz veggie suet, and then 10 oz SR flour. Add 2 eggs, lightly beaten- mix should be like a batter with apple chunks in it. Pour into prepared tin and bake for about 40-45 mins at 170 fan. It needs to be a deep golden brown with apple bits starting to caramelise.
http://www.bbc.co.uk/guernsey/content/articles/2004/07/22/gache_melee_feature.shtml
Apple and sultana cake
(This is more like a sponge)
200g softened butter
200g light brown muscovado sugar
1 lemon zest
1½ tsp ground cinnamon
½ tsp grated nutmeg
3 eggs
200g self raising flour
4 sharp apples 2 peeled and grated and 2 peeled and sliced finely
2 handfuls sultanas
Flaked almonds
Peheat oven 180C
Grease and line 23cm loose bottomed cake tin. Beat butter, sugar, lemon zest and spices together Add eggs one by one and then beat in the flour. Fold in the grated apple and sultanas and pour into tin.
Arrange apple slice on top scatter with almonds and bake for 65 – 70 mins.
(This is more like a sponge)
200g softened butter
200g light brown muscovado sugar
1 lemon zest
1½ tsp ground cinnamon
½ tsp grated nutmeg
3 eggs
200g self raising flour
4 sharp apples 2 peeled and grated and 2 peeled and sliced finely
2 handfuls sultanas
Flaked almonds
Peheat oven 180C
Grease and line 23cm loose bottomed cake tin. Beat butter, sugar, lemon zest and spices together Add eggs one by one and then beat in the flour. Fold in the grated apple and sultanas and pour into tin.
Arrange apple slice on top scatter with almonds and bake for 65 – 70 mins.
Rachel Allen’s Irish Apple Cake
Serves 6 Prepare 15 minutes Cook 40 minutes
100g butter, chilled cut into cubes plus extra for greasing
225g plain white flour
¼ tsp baking powder
100g caster sugar, plus extra for sprinkling
1 medium egg, beaten
100ml whole milk
300g dessert apples (about 2)
Preheat oven to 180C, gas mark 4.Grease 23-25cm ovenproof dish or tray with butter.
In a bowl mix flour with baking powder. Add the butter and rub with fingers till resembles breadcrumbs. Add sugar, egg and enough milk to form a soft wet dough.
Spoon one half of the dough onto the dish. Peel, core and chop the apples roughly into 2cm pieces. Scatter them over the dough and sprinkle with sugar.
Using a spoon top the apples with the remaining dough to cover completely. Sprinkle with remaining sugar. Cut a slit through the middle of the dough lid and bake for 40 minutes until nicely browned. Serve with cream or ice cream.
Serves 6 Prepare 15 minutes Cook 40 minutes
100g butter, chilled cut into cubes plus extra for greasing
225g plain white flour
¼ tsp baking powder
100g caster sugar, plus extra for sprinkling
1 medium egg, beaten
100ml whole milk
300g dessert apples (about 2)
Preheat oven to 180C, gas mark 4.Grease 23-25cm ovenproof dish or tray with butter.
In a bowl mix flour with baking powder. Add the butter and rub with fingers till resembles breadcrumbs. Add sugar, egg and enough milk to form a soft wet dough.
Spoon one half of the dough onto the dish. Peel, core and chop the apples roughly into 2cm pieces. Scatter them over the dough and sprinkle with sugar.
Using a spoon top the apples with the remaining dough to cover completely. Sprinkle with remaining sugar. Cut a slit through the middle of the dough lid and bake for 40 minutes until nicely browned. Serve with cream or ice cream.
Toffee Apple Cake
A squidgy cake for sharing with a lovely crisp layer of caramel on top.
If you prefer to make a smaller cake, cut the quantities by a third and use a 20cm round tin.
Serves 12 – 16
170g butter, plus extra for the tin
2 cooking apples
300 g brown sugar
3 eggs
400g stoned dates, chopped
¼ nutmeg, grated
1 tsp vanilla extract
340g self raising flour
200g granulated sugar and a handful of crab apples to decorate
170C/Gas 3. Grease and line a 20cm square cake tin or 22cm round one
Peel, core and chop the apples into olive-sized pieces. You need about 340g of chunks.
Cream the butter and sugar, then beat in the eggs, dates, nutmeg and vanilla extract.
Fold in the flour, followed by the chopped apple chunks.
Scrape the mixture into the tin. Bake for about an hour and 10 minutes until a skewer inserted comes out clean.
Check during the cooking and lay a piece of foil over the top if it’s getting too dark.
Allow to cool then remove from the tin. Wrap in foil and give it a couple of days to mature and moisten if you have time.
Put the granulated sugar in a small pan and heat over a medium heat until the sugar begins to melt at the edges Give the pan a shake and keep heating it until the sugar melts to a deep teak colour caramel.
Dip the crab apples in holding them by the stalk. Stand them to cool on a sheet of paper. Trickle the rest over the cake. Leave to cool and crisp, pop the apples on top.
A squidgy cake for sharing with a lovely crisp layer of caramel on top.
If you prefer to make a smaller cake, cut the quantities by a third and use a 20cm round tin.
Serves 12 – 16
170g butter, plus extra for the tin
2 cooking apples
300 g brown sugar
3 eggs
400g stoned dates, chopped
¼ nutmeg, grated
1 tsp vanilla extract
340g self raising flour
200g granulated sugar and a handful of crab apples to decorate
170C/Gas 3. Grease and line a 20cm square cake tin or 22cm round one
Peel, core and chop the apples into olive-sized pieces. You need about 340g of chunks.
Cream the butter and sugar, then beat in the eggs, dates, nutmeg and vanilla extract.
Fold in the flour, followed by the chopped apple chunks.
Scrape the mixture into the tin. Bake for about an hour and 10 minutes until a skewer inserted comes out clean.
Check during the cooking and lay a piece of foil over the top if it’s getting too dark.
Allow to cool then remove from the tin. Wrap in foil and give it a couple of days to mature and moisten if you have time.
Put the granulated sugar in a small pan and heat over a medium heat until the sugar begins to melt at the edges Give the pan a shake and keep heating it until the sugar melts to a deep teak colour caramel.
Dip the crab apples in holding them by the stalk. Stand them to cool on a sheet of paper. Trickle the rest over the cake. Leave to cool and crisp, pop the apples on top.
Apple and Rosemary Cake. Serves 12. prep time 25 mins +20 cooling.Cooking time 50 mins. Freezing Recommended.
2 sprigs of fresh Rosemary (not dried)
1 large cooking apple, peeled and grated
125g marg
125g caster sugar
2 teaspoons of vanilla essence
2 beaten eggs
175g self-raising flour
2 tablespoons of skimmed milk
1. Preheat oven to Gas 4/180 degrees C. Line a 20cm (8inch) square cake tin with non-stick baking parchment.
2. Remove the rosemary leaves from the stalks and chop finely. Toss with the grated apple.
3. Cream together the marg and sugar until pale and fluffy. Add the vanilla essence and eggs with 1 tablespoon of the flour and beat well. Sift in the remaining flour and stir in thoroughly with the grated apple and rosemary mixture and milk.
4. Spoon into a prepared tin and level with the back of a spoon. Bake for 50 minutes. Allow to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely. Cut into 12 fingers.
2 sprigs of fresh Rosemary (not dried)
1 large cooking apple, peeled and grated
125g marg
125g caster sugar
2 teaspoons of vanilla essence
2 beaten eggs
175g self-raising flour
2 tablespoons of skimmed milk
1. Preheat oven to Gas 4/180 degrees C. Line a 20cm (8inch) square cake tin with non-stick baking parchment.
2. Remove the rosemary leaves from the stalks and chop finely. Toss with the grated apple.
3. Cream together the marg and sugar until pale and fluffy. Add the vanilla essence and eggs with 1 tablespoon of the flour and beat well. Sift in the remaining flour and stir in thoroughly with the grated apple and rosemary mixture and milk.
4. Spoon into a prepared tin and level with the back of a spoon. Bake for 50 minutes. Allow to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely. Cut into 12 fingers.
