Ooops! I make this cake a lot at this time of year, I’ve made two already this past week, and I cannot believe I’ve not shared the recipe with you!
I’ve been asked so many times for the recipe, and I nonchalantly said ‘oh it’s on the blog’. Just now I decided to check and it isn’t!!! Sorry!
So here it is….
The original recipe came from The Big Apple – a little apple recipe book I picked up in a delightful little tea shop in Ledbury, but I’ve adjusted it a bit as usual.
- 200 g (8 oz) cooked Apple
- 200 g (8 oz) Butter
- 200 g (8 oz) Castor Sugar
- 4 duck eggs
- 200 g (8 oz) Spelt Flour (or you could use 8 oz of Self-Raising Flour)
- 1.5 teasp. Baking Powder (omit this if you are using self-raising flour)
- 100 g (4 oz) Sultanas
Preheat your oven to 150/160 deg. C
Peel and chop 4 – 6 apples depending on their size. Put the chopped apple into saucepan and add a splash of water. (I would often do way more apple, stew the lot and then freeze some, or have some for breakfast with some yoghurt the next day.) Simmer the apple for about 15 – 20 minutes until softened and stewed.
Cream your butter and castor sugar together until light and fluffy. Add your eggs one at a time, beating them well into the butter/sugar mixture. When adding the final egg add a tablespoon of the flour with it. Mix your baking powder with your flour and fold the rest into your butter/sugar/egg mixture.
Add your cooked apples and your sultanas to the mix.
Line a 9 in/21 cm cake tin. Pour your mixture into it.
Bake in the oven for about 55 minutes to 1 hour until golden brown.
We keep saying that this would be lovely with custard poured over, but it never lasts long enough for that to happen!