Like apples? Don’t like apples? Either way I suggest you try out this treat for elevenses one week: a sweet snack with a quick cup of tea. It’s wonderfully moorish!
2 eating apples
A tablespoon of lemon juice
A tablespoon of demerara sugar
1 tbsp cinnamon
110g caster sugar
100g unsalted soft butter
2 large eggs (beaten)
Preheat the oven to 180º (gas mark 4).
Cream the butter and sugar together, until white and smooth. The softer the butter, the easier this is to do. Add a little of the beaten egg and stir in, alternating with the flour until all the flour and egg are mixed into a smooth batter. Swirl in the table spoon of cinnamon to create a rough marble effect in the batter. If you don’t like cinnamon, just leave it out. Then pour the batter into a loaf tin lined with greaseproof paper.
A good tip, when it comes to lining any square cake tin is to leave extended bits of paper sticking over the edge of the tin. You can use these to lift the cake out after cooking.
Finely slice the apples into very thin segments and arrange over the top of the cake batter. I stood mine up in the mix in two long rows, but not digging them in too much – as they will sink into the cake as it rises during the baking process.
Sprinkle with a little lemon juice and demerara sugar. Bake for 55 minutes on 180° in the middle shelf on an oven.
Remove and allow to cool on a wire rack before cutting. To make sure it is cooked all the way through, test the cake by running a metal skewer through the centre. Although this is naturally quite a wet cake, it should still come come out fairly clean, without batter. If not, put it back in the oven for another ten minutes.