I decided to make this 'Autumnal Apple Cake' because my boyfriend's favourite cake is an apple and raspberry one that his mother makes. Now, I am not competitive... No... Not at all. But I have made it my life mission to find a cake that overtakes the illustrious apple and raspberry one in his estimations.
This recipe is from the lovely book bake-a-boo by Zoe Berkeley. The recipe uses sultanas, which disgust me, so I replaced the sultanas with blackberries. I think the wetness of the blackberries made the mixture wetter and so the baking time was increased but the end result was wonderful so I am putting down the recipe as I did it. Enjoy!
175g butter at room temperature 150g light muscovado sugar
3 large eggs 200g apples, peeled, cored and sliced
100g blackberries 175g self-raising flour, sifted
1 teaspoon of ground cinnamon Icing sugar for dusting
Topping:
2 apples, peeled, cored and finely sliced
2 teaspoons Demerara sugar
3 large eggs 200g apples, peeled, cored and sliced
100g blackberries 175g self-raising flour, sifted
1 teaspoon of ground cinnamon Icing sugar for dusting
Topping:
2 apples, peeled, cored and finely sliced
2 teaspoons Demerara sugar
Method:
1. Preheat oven to 180 degrees centigrade and grease and line the bottom of a 20cm cake tin.
2. Cream the butter and muscovado sugar together until smooth and creamy, then beat in the eggs one at a time.
3. Stir in the apples and most of the blackberries and then fold in the flour and cinnamon until well combined. Transfer the mixture to the cake tin and level with a spoon.
4. Arrange the apple slices for the topping in a neat fan all the way round the outer edge of the cake, then make a circle in the centre and dot with the left over blackberries. Sprinkle the apples with the demerara sugar and then cook in the oven for 50 minutes, or until a skewer inserted into the cake comes out clean.
5. Leave to cook in the tin and then serve dusted with icing sugar.
1. Preheat oven to 180 degrees centigrade and grease and line the bottom of a 20cm cake tin.
2. Cream the butter and muscovado sugar together until smooth and creamy, then beat in the eggs one at a time.
3. Stir in the apples and most of the blackberries and then fold in the flour and cinnamon until well combined. Transfer the mixture to the cake tin and level with a spoon.
4. Arrange the apple slices for the topping in a neat fan all the way round the outer edge of the cake, then make a circle in the centre and dot with the left over blackberries. Sprinkle the apples with the demerara sugar and then cook in the oven for 50 minutes, or until a skewer inserted into the cake comes out clean.
5. Leave to cook in the tin and then serve dusted with icing sugar.
You can buy this recipe book from amazon: http://www.amazon.co.uk/Bake---Boo-Bakery-Cookbook-Nostalgic/dp/1846013623/ref=sr_1_1?ie=UTF8&qid=1314641581&sr=8-1
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