In my family, life revolves around food. My fondest childhood memories are all interlinked with different dishes and bakes. This cake is my version of one of my granny's recipes and instantly transports me to their living-room where at 11am every day they could be found with a cup of coffee and a large slab of cake. My granny helped teach me to bake and we still email each-other and swap recipes regularly. This cake is pretty easy to make, looks great and tastes divine. The layer of fruit through the middle keeps the cake moist while the crunchy topping adds another dimension.
Ingredients:
8oz self-raising flour
1 tsp baking powder
8oz caster sugar
2 large eggs
1 tsp almond essence
5oz butter - I use dairy free
1 apple peeled and sliced
75g dried cranberries
1oz flaked almonds
1 tsp cinnamon
Icing sugar for dusting
Method:
Preheat the oven to 160degrees centigrade for a conventional oven or 140 degrees centigrade fan. Line a 20cm round baking tin with greaseproof paper in the base and butter the sides.
Place the flour and baking powder in a bowl with the sugar. Beat in the eggs and almond essence, together with the butter and mix well to create as stiff batter. Spread half the mixture in the prepared tin. Sprinkle the batter with cherries and then lay the apple slices over the top to create a neat covering. Sprinkle with the cinnamon before spooning the rest of the mixture over the apples. I accidentally layered the apple and cranberries the wrong way round this time and it made it way harder to spread the batter over the top. Sprinkle the top with the flaked almonds.
Bake in the oven for one and a half hour until golden brown and shrinking away from the edges of the tin. Leave to cool for 15 minutes then remove from the tin and dust with icing sugar.
When you make this please take a picture and tag me using #diaryofadefectivehousewife
Enjoy!
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