This recipe came about after I made a batch of apple scones and had a couple of apples left over. I blended a few recipes to come up with this which my brother especially loved, and he's overly honest when it comes to my baking! Fresh and light, this recipe has a lovely summery feel.
Ingredients:
750g cooking apples
1 lemon - zest and juice
250g self raising flour
1 tsp baking powder
2 tsp cinnamon
2 tsp mixed spice
2 eggs
100g demerara sugar plus extra for sprinkling
200ml milk - I used soy
100ml sunflower oil
Method:
Preheat you oven to 170c fan and line and grease a 23cm loose bottom cake tin. Peel, core and finely chop the apples and place in a bowl with the lemon juice and zest and leave to one side.
Pop all of the dry ingredients into a large bowl and mix together. In a jug, measure out the sunflower oil and milk and add the eggs and beat together, this should look like something out of a zombie movie before beating but it will come together.
Add the wet mix to the dry mix and stir thoroughly, making sure to incorporate all of the ingredients together.
Gently add in the apples and stir before spooning into the prepared cake tin. Top with sugar and bake for 50-60 minutes until golden brown and a skewer comes out clean.
Leave to cool for around 10 minutes then carefully run a spatula around the sides of the tin. Place the tin on top of a large glass or tub and carefully slide the sides down. Lift the cake, still on the base, off and carefully tip top down onto a cooling rack to remove the base and paper. Allow to cool fully before serving.
This cake will, in theory, last around a week in an airtight container.
Enjoy!
When you make this please take a picture and tag me using #diaryofadefectivehousewife
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