My plan for today was to tell you about the most delicious veal ragù I’d made but I’m afraid it was disappointing and I can’t quite work out what went wrong. I guess you win some and you lose some. I won’t give up though and when I get it right, I will let you know. Meanwhile, there’s my trusty old favourite ragù which I wrote about here.
So instead I want to tell you about an apple cake recipe I’ve recently fallen in love with. Forgive me for giving you another apple cake recipe but this one is too good to ignore. You probably aren’t surprised though, because I believe I’ve mentioned in previous posts how much I love apple cake.
There’s something about the slightly caramel flavour of this one that reminds me of the plum torte I wrote about here; the soft brown sugar is probably responsible. I came across the recipe on the Spectator website.
Spiced Apple Cake
- 1 large cooking apple
- 1 eating apple
- 200g unsalted butter, melted (by placing it in a bowl on top of the Aga at the back)
- 225g light brown sugar
- 225g self-raising flour
- 2 eggs
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- 1 tbsp caster sugar
(Pre-heat conventional oven to 160ºC)
- Lightly grease and line a 9″/23cm cake tin with bake-o-glide
- Place the brown sugar, flour, baking powder, cinnamon and nutmeg in a large bowl and rub between your fingers to get rid of any lumps in the sugar
- Briefly whisk the eggs in a small bowl using a fork and then add them and the melted butter to the dry ingredients, quickly mixing the whole lot together with a spatula
- Peel and core the apples and cut each into 12 wedges
- Pour three quarters of the mixture into your prepared tin and arrange the apple slices in a circle, alternating cooking and eating apples and starting from the outside. Place any spare segments in the centre of the circle
- Spoon the rest of the mixture into the middle of the cake and don’t try to spread it to the sides. Sprinkle over the caster sugar
- Bake in the baking oven, or whichever oven you use for cakes, for about 50 minutes until the top is golden brown and taught. Leave in the tin to cool for 10 minutes
Can be served warm or cold. I love serving any apple cake with whipped cream, but it’s up to you.