A recipe that never fails, the apple cake mixture is more like batter, a little like muffin mixture and so very very sweet.
You will need:
A medium sized cake tin with a false bottom – the kind you push up to release the cake.
Margarine spread of some type – sunflower/olive. Low fat works fine.
Grease the tin
Cut the paper to fit inside
Then grease the paper
4 large tart dessert apples, cored and chopped
1 cup SR Flour
1 tsp baking pwoder
2/3 cup caster sugar
6 tbsp milk
4 tbs butter melted
1 tsp fresh nutmeg grated
Place the chopped apple in the base of the tin
Put the other ingredients in one large bowl – mix the sugar, eggs and butter first the add everything else. Mix til it’s a batter then pour it over the apples in the tin.
Oh, preheat the oven to 160C! Pop the mixture in for 40-45 mins and take out when the cake is golden brown. Then move on to the topping.
For the topping:
6 tbsp butter melted
1/2 cup sugar
1 tsp vanilla icing
Cream the topping ingredients with the egg and spoon over the cake. Pop it back in the oven for 20-25 mins.
What comes out is a sweet sticky, spongy apple cake. Delicious with a blob of creme fraiche and some raspberries on the side.
Dust if you like with icing sugar. I like to add some star anise around the edge for decoration and extra spice.
Want a photo? You’ll have to wait an hour or so…