From Tallulah’s Kitchen: Apple Cake
Hello and Welcome to November’s edition of The Listing. This month I would like to share with you a super quick and extremely easy recipe for apple cake. This cake is not light and fluffy like a Victoria sponge, in fact it may be viewed as it’s more robust and rustic country cousin! In the Le Fey household this is the first indication that autumn has arrived when this is served up as pudding, with custard, after Sunday lunch!
Quick and Easy Apple cake
Approximately 8 portions.
225g Cooking apple, peeled, and diced
Juice of half lemon
225g Plain flour
1.5 tsp Baking powder
115g Butter- room temperature works best
150g light brown sugar
1 egg from a happy, healthy free running hen.
2-3 tbsp milk
Half a teaspoon of ground cinnamon.
You will also need a 7” greased and lined round tin and to pop on the oven to 180°C.
Let’s begin by tossing the lemon juice over diced apple to slow down the browning action and put to one side while you prepare the rest of the mixture.
Next rub the butter, flour and baking powder together until it forms the consistency of fine bread crumbs. Stir in 100g of the sugar, mix with a spoon until evenly distributed then stir in the diced apple and the egg. Mix together until all ingredients are evenly incorporated and then carefully drizzle and mix in enough milk to loosen up the mixture to a soft dropping consistency.
Next pour this into the cake tin and then sprinkle over the remaining sugar and cinnamon onto the top of the cake. As this cooks it will form a sugary crust to the top. All that remains to do is for the cake to be popped into the oven for approximately 45-50 minutes until the top forms a crunchy, golden brown layer and the cake is cooked through. The cake is best left to cool in it’s tin before slicing into generous pieces and enjoying with a cup of tea and good company, or with a glug (or two!) of thick, creamy custard.
Until next time my fellow foodies…
Talullah Le Fey
