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DIVINE  APPLE  CAKE

DIVINE  APPLE  CAKE

If you are fed up with the shop versions, then try David’s divine Dorset Apple Cake bulging with windfall apples.

This is a useful way of using up windfall apples. You could also use windfall pears, but the resulting cake would be much sweeter and more bland.


Mixing the ingredients separately and then combining in layers, means that you have the contrast of the sweet cake mix, and the sharp, cinnamon apples.


This recipe is for an Apple Cake that is low in liquid vegetable fat as well as being low in added sugar. It has no added saturated or hydrogenated fats, yet it still produces a moist and succulent cake.

 

Required Utensils 25 cm lined and oiled cake tin.


Ingredients. Prepare enough cooking or eating Apples, by coring and cutting into wedges, to fill a 1 litre container. Sprinkle 2 tsp of cinnamon, together with 2 tablespoons of soft brown sugar, and a good squeeze of lemon juice, over them and mix well.


Method. Mix together in a large bowl 1½ cups(225) gm of plain flour, 2 tsp of baking powder, 1 tsp grated nutmeg, and 1 tsp mixed spice.

In a mixing jug, beat together 3 eggs, 6 tbsp (100 gm) liquid vegetable oil, ½ cup (100 gm) soft brown sugar, ¼ cup (60 ml) milk, and 1 tsp vanilla extract. Add to the mixing bowl and stir until combined.


Fill the cake tin with 1/2 mixture, and place 1/2 apples on top. Repeat with a layer of the remaining mixture and top with the remaining apples. Sprinkle the top with 2 heaped tbsp of soft brown sugar. If you like Walnuts, add a handful to the layers.


Bake in an oven at 160 C ( gas mark 3) for 1 hour or until cooked.


Place on wire rack to cool. Once completely cool, it should keep for several days in a fridge.

DIVINE APPLE CAKE APPLE  CAKE  TOP