I have SO. MANY. APPLES to use. A whole heap (3kg) went into some Spicy Apple Chutney I made last week - which I will blog soon, I also made some Bramley Apple Compote and 3 Apple Crumbles for the freezer... then just when I thought I'd broken the back of the pile, my neighbour bought round another bag full. These weren't bramleys though, but were too sharp to eat (judging by my 2 year old's face when he bit into one) so I thought I could use them in a cake.
The cake is lovely and moist with a light texture thanks to the long whisking of the eggs and sugar at the beginning of the recipe. You could vary it by trying pears instead of apples, perhaps with some cardamom! Mmmm Pear and Cardamom Cake....going to have to try that one soon!
| Serves: 12 squares | Prep Time: 15 Minutes | Cook Time: 35 Minutes | Total Time: 50 Minutes |
- 2 large Eggs
- 175g Golden Caster Sugar
- 1 TSP Vanilla Extract
- 85g Butter
- 75ml Milk
- 125g Plain Flour
- 1 TSP Ground Cinnamon
- 2 TSP Baking Powder
- 3 Apples, Peeled, Cored and Sliced
- 1 TBSP Demerera Sugar
- Step 1: Preheat oven to 200c and line the base of a 20cm x 20cm tin.
- Step 2: Whisk the eggs, sugar and vanilla extract for 5 minutes with an electric whisk.
- Step 3: Melt the butter with the milk then pour into the eggs, continue to whisk. Sieve in the flour, cinnamon and baking powder and fold into the mixture.
- Step 4: Pour mixture into tin and smooth surface. Place the sliced apples on top then sprinkle over the demerera sugar and bake for 10 minutes at 200c. After 10 minutes turn down the oven to 180c and bake for a further 25 minutes.
- Step 5: Leave to cool in tin then cut into squares.