CR5 Issue 172 September 2019

Cinnamon Apple Slice
A quick and easy tray-bake style cake that can be served
warm or cold. Any leftovers can be stored in an airtight
container for up to 5 days.
Ready in 1 hour 10 minutes, plus cooling | Makes 10-12 slices
INGREDIENTS
350g cooking apples,
peeled, cored and diced
1 tbsp lemon juice
50g granulated sugar
225g butter, softened
225g caster sugar
250g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 medium eggs
Icing sugar, to dust
Place the cooking apples, lemon juice and granulated sugar in a heavybased
pan. Heat gently until the sugar has dissolved then simmer for
3-4 minutes until the apple has just softened. Leave to cool.
Preheat the oven to 180C/160C fan/gas mark 4. Grease a 23cm square
shallow cake tin and line the base with baking paper.
Place the butter, caster sugar, flour, baking powder, cinnamon and
eggs in a large bowl and, using a handheld electric mixer, beat together
for 2-3 minutes until pale and creamy.
Spread half the cake mixture in the base of the lined cake tin. Drain
off any excess liquid from the cooked apples then spoon them over
the cake mixture in an even layer. Gently spread the rest of the cake
mixture over the apple filling.
Bake for 40-50 minutes or until the cake has shrunk from the sides
of the tin and springs back when pressed in the centre with your
fingertips. Leave to cool in the tin for 15 minutes. Serve warm or cold,
cut into slices and dusted with icing sugar.
TIP
If you prefer replace the cooked apples with two peeled, cored and diced eating
apples – no need to cook them, just toss them in the lemon juice and use only 25g
granulated sugar, then spoon onto the cake mixture.
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