8oz sifted self raining flour
4 oz soft margarine
10oz Bramley apples
4 oz soft brown sugar
Pinch of salt
Juice of half a lemon
2 tablespoons milk
Runny honey for glazing
Demerara sugar for sprinkling
Entered by Haley Smart on 9/12/2013
This is wonderfully moist apple cake recipe that we, the 'Smart' family created to make use if the abundance of amazing Bramley apples we accrue each year from our family garden. This is a very easy and rustic recipe as well as being very homely and filling.
- Preheat oven to 180oC/ gas 4. Grease and line a 9" round springform cake tin.
- Firstly prepare the apples by cutting them into diced cubes and then soak them in the lemon juice. This does two things, stops them going brown and adds a slight zing of lemon to the final bake which goes amazingly well with the apples! In a mixer bowl, combine the flour, margarine and add a pinch of salt.
- Rub the mix between your fingers initially just briefly and then let the mixer do the rest on a medium to high speed. (Put the lid on it so all the mix doesn't fly out) it should resemble breadcrumbs.
- Gently add the sugar and apples (including the juice) and on a slow speed, gently mix so it's all combined nicely.
- Then slowly add the milk whilst the mixing continues, again nice and slowly, we don't want to upset the lovely apple chunks! This should form a soft and not sticky dough.
- Tip the dough into your tin,spreading out to fill the tin.
- Bake for 50-55 mins at 180oC / gas 4 in the centre of the oven. Cake should be lightly golden and slightly firm when pressed. If it isn't just cook for a bit longer, maybe covering the top with foil to stop it burning.
- When it is cooked, glaze the top with some runny honey and finish off with a sprinkling of demerara sugar.
- This cake is enjoyed best whilst warm, it is moist and the apple and lemon zing is so refreshing . I serve it with ice cream as well.