Apple Cake
Serves : 10 slices
Cooking Time : 60 mins
I’m on the look out at the moment for as many ways to use up apples from our garden as possible. I adapted this recipe from quite a traditional one and was very pleased with the results (I’m not the greatest baker in the world so if it turns out light and fluffy I’m always delighted!). It is not the healthiest thing on the planet, but not the worst either. I’m currently experimenting with less and less sugar, as it is quite sweet. I’ll update here with the results!
Ingredients:
225g/8oz white spelt flour
3 level tsp of baking powder
175g/6oz butter or margarine
150g/5oz coconut blossom sugar
3 organic eggs
1 level teaspoon cinnamon
3 apples (peeled & cored)
Method
Preheat oven to 180°C. Grease and base line a 900g/2lb loaf tin.
Beat butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition.
Stir in the sieved flour, baking powder and cinnamon.
Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
Slice the remaining half apple into thin circles and arrange on top of mixture.
Bake for 40-50 minutes approx. the coconut sugar does give a dark bake, so be sure to check it is actually cooked through.
Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
Pop on the kettle and enjoy with a cup of tea