What to do with them?
Do you have post-its sticking out of your favourite recipe books too?
The only change I made was to use organic wholemeal flour ....
English Apple Cake by Nigel Slater (from The Kitchen Diaries)
A slim, moist cake, best served warm, that will keep for a day or two wrapped in foil.
unrefined caster sugar - 130g
'eating apples' - 3
the juice of half a lemon
ground cinnamon - 1/2 teaspoon
Demerara sugar - 2 tablespoons
eggs - 2 large
plain flour - 130g
baking powder - a teaspoon
fresh white breadcrumbs - 3 tablespoons
a little extra sugar
Set the oven at 180C / Gas 4. Line the base of a square (I used round) 24cm cake tin about 6cm deep with baking parchment.
Put the butter & caster sugar in a food mixer & beat till light & fluffy. Whilst this is happening, cut the apples into small chunks, removing the cores as you go & dropping the fruit into a bowl with the juice of the half a lemon. (drain) Toss the apples with the cinnamon & Demerara sugar.
Break the eggs, beat them with a fork, then gradually add them to the butter & sugar. Sift the flour & baking powder together & fold them gently into the mixture. Scrape into a lined cake tin. Put the spiced apples on the top of the cake mixture, then scatter with the breadcrumbs & a little more Demerara sugar.
Bake for 55 minutes to an hour. The edges should be browning nicely & the centre firm. Leave to cool for 10 minutes or so before turning out. Eat warm.
Enough for 8
The question now is - a slice with tea or a slice as pudding after supper?
Decisions, decisions, decisions?
Do you use up the free offerings of fruit & vegetables that come your way?
Thanks for stopping by, always lovely to get feedback