Recipe - Autumn Apple Cake
From Harvest to Plate - Sun 6 Oct 2019
A National Trust recipe, contributed by Susie Harrison
Ingredients:
225g butter, softened
450g cooking apple
finely grated zest and juice of 1lemon
225g caster sugar
3 large eggs
225g self-raising flour
2 teaspoons baking powder
25g ground almonds
Method:
Pre-heat oven to 180 C / fan 160C /gas mark 4
Grease and line a 23-24cm loose-bottom cake tin
- Peel, core and cut apples into 1cm pieces and toss with the lemon juice.
- Cream together the butter, caster sugar and lemon zest until pale and fluffy.
- Beat in the eggs one at a time, adding a little flour each time.
- Sift the remaining flour and baking powder into the bowl and fold in with the ground almonds.
- Drain the apple pieces well and stir into the mixture.
- Spoon into the prepared cake tin and lightly level the top.
- Bake in the oven for 1 hour until well-risen, brown and a skewer inserted into the centre of the cake comes out clean.
- Leave to cool for 10 minutes before removing. Dredge with caster sugar and serve.
Very nice with double or clotted cream, ice cream or crème fraiche.