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
- 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 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.
We had a lovely weekend at home this Easter, with our sons and two of their girlfriends joining us for most of it. I tried to keep the cooking as simple (but delicious) as possible and had a cooking-free Saturday night when we went to our local Italian to celebrate my birthday the previous week.
For Easter Sunday lunch I ordered a large leg of lamb from the butcher and asked him to remove the bone and butterfly it. My thinking was that it would cook more quickly and carve more easily (although carving is my (surgeon) husband’s job!).
On Saturday afternoon I prepared the marinade, covered the lamb and put it in the fridge to be forgotten about until Sunday morning.
I adapted the following recipe from Diana Henry’s book, Cook Simple.
Indian Leg of Lamb
For about 8 people
- 1 x 2kg leg of lamb, boned and butterflied
- 55g blanched almonds
- 2 onions, roughly chopped
- 8 garlic cloves, peeled and halved
- a big chunk of fresh root ginger, peeled and roughly chopped
- 4 green chillies, halved and deseeded
- 550g plain yoghurt
- 1 tbsp ground cumin
- 4 tsps ground coriander
- 2 tsps ground cinnamon
- 2 tsps garam masala
- salt and pepper
- Make deep gashes all over the meat with a sharp knife and put it in a dish
- Blitz everything else in a food processor and spread this all over the lamb, massaging it in with your hands. It will look like this:
- Cover with clingfilm and place in the fridge
- On Sunday morning, preheat a conventional oven to 200ºC, take the lamb out of the fridge and let it come up to room temperature. Place it in a large roasting tin and cover with foil
- Aga users: put it in the roasting oven for about 30 minutes, then remove the foil for 5 or ten minutes before placing the lamb in the simmering oven until you’re ready to serve lunch. This was 2pm in our case, so the total cooking time was about four and a half hours. If you’re using a conventional oven, the cooking time is about one and a half hours, with the foil removed for the last 20 minutes or so
- Leave the lamb to rest on a board while you reheat the cooking juices, stirring as you go, to make a delicious sauce to be served with the lamb
- I served our lamb with a pilaff, carrots roasted with coriander and garlic and two green vegetables