Your Village Oct/Nov 19
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TIP<br />
Ready in 1 hour 10 minutes, plus overnight cooling | Makes 10-12 slices<br />
Ingredients<br />
350g cooking apples,<br />
peeled, cored and diced<br />
1 tbsp lemon juice<br />
50g granulated sugar<br />
225g butter, softened<br />
225g caster sugar<br />
250g self-raising flour<br />
1 tsp baking powder<br />
2 tsp ground cinnamon<br />
4 medium eggs<br />
Icing sugar, to dust<br />
Place the cooking apples, lemon juice and granulated sugar in a heavy-based<br />
pan. Heat gently until the sugar has dissolved then simmer for 3-4 minutes<br />
until the apple has just softened. Leave to cool.<br />
Preheat the oven to 180C/160C fan/gas mark 4. Grease a 23cm square shallow<br />
cake tin and line the base with baking paper.<br />
Place the butter, caster sugar, flour, baking powder, cinnamon and eggs in a<br />
large bowl and, using a handheld electric mixer, beat together for 2-3 minutes<br />
until pale and creamy.<br />
Spread half the cake mixture in the base of the lined cake tin. Drain off any<br />
excess liquid from the cooked apples then spoon them over the cake mixture<br />
in an even layer. Gently spread the rest of the cake mixture over the apple<br />
filling.<br />
Bake for 40-50 minutes or until the cake has shrunk from the sides of the tin<br />
and springs back when pressed in the centre with your fingertips. Leave to cool<br />
in the tin for 15 minutes. Serve warm or cold, cut into slices and dusted with<br />
icing sugar.<br />
If you prefer replace the cooked apples with two peeled, cored and diced eating apples – no<br />
need to cook them, just toss them in the lemon juice and use only 25g granulated sugar, then<br />
spoon onto the cake mixture.<br />
6<br />
To advertise email: jqpeacock@gmail.com, or call 01590 643969 / 07801 562358
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