Tea­room ap­ple cake

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400g bram­ley cook­ing apples

100g un­salted but­ter chilled and diced plus ex­tra for greas­ing

200g plain flour sifted

1 heaped tsp bak­ing pow­der sifted

100g golden caster sugar

75g can­died peel

2 medium eggs

100ml whole milk


½ -1 eat­ing ap­ple

1 tsp caster sugar knob of but­ter

★ Pre­heat the oven to 190C/170C fan/gas 5. But­ter a 22cm non­stick loaf tin about 1.3 litre ca­pac­ity and line the base with bak­ing pa­per. Peel, quar­ter and core the bram­leys and cut into 2.5cm dice. Com­bine the but­ter, flour, bak­ing pow­der and sugar in a food pro­ces­sor and whiz to crumbs. Trans­fer this to a large bowl and stir in the diced apples and can­died peel. Whisk the eggs and milk to­gether in a small bowl, add to the main mix­ture and stir to com­bine. Trans­fer to the pre­pared tin and smooth the sur­face. Thinly slice the eat­ing ap­ple into rounds or wedges as pre­ferred (no need to peel) and scat­ter over the top. Sprin­kle with 1 tsp sugar, dot with but­ter and bake for 60-70 min­utes or un­til a skewer in­serted at the cen­tre comes out clean. Run a knife around the edge and turn the loaf on to a wire rack the right way up to cool. Peel off the base pa­per be­fore cutting.

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