I adapted a recipe from Paul Hollywood to make this apple cake using local crisp apples. The recipe came with my new cake tin which I am sure to get a lot of use out of.
Dave and I are still sleeping in our cottage bedroom as the bedroom in our house is not complete. There are so many things I would change if we were starting from scratch. The one would be the window above our bed. Our architect stipulated a window that opens upwards, and in the wind this is no good. And Gordons Bay has a lot of wind. I would change it to a sliding window like we have put in the house. It is also the only window in our bedroom. If I ever get to renovate the cottage I will add a skylight for both airflow and light. In the meantime we are using the walkway and study window to get some air into our bedroom. However, when it rains these need to be closed as the rain comes into the house in that direction.
A few nights ago just before we went to bed it started raining. I closed the windows and left our bedroom window as far open as possible. Thankfully we don’t get the North Westerly wind where we live. But, during the night I got quite hot and so I decided to open the walkway window. It had stopped raining and as I opened it, the rain came down. Dave commented that at least I know how to make it rain. I am not so sure about that. But what I am sure is that I know how to make the perfect apple cake. We get the most amazing apples here and I would recommend that you use a firm, sweet, red skinned apple for this recipe. Do you have a good variety of apples where you live? And if so, what is your favourite?
Click on the links for conversions and notes.
- 200 g flour
- 5 mls baking powder
- 2.5 mls ground cinnamon
- 100 g butter, grated
- 100 g fructose
- 3 red skinned sweet apples
- 2 eggs
- 60 mls milk
- 15 mls coconut sugar
- Preheat the oven to 180° Celsius
- Place the flour, baking powder and cinnamon into a large mixing bowl
- Add the butter and rub in using your fingertips until you have a fine breadcrumb texture
- Add the fructose and then start peeliing, coring and thinly slicing your apples
- Gently tir in the slices as you cut each apple
- Place the eggs and milk into a jug and lightly whisk to combine
- Pour into the flour and stir gently until combined
- Pour the batter into a lined 20cm round tin and level the surface as best you can
- Sprinkle the coconut sugar evenly over the top *
- Bake for 40 minutes then remove from the oven
- Leave the cake to cool slightly in the tin before turning out
- Turn onto a wire rack and leave to cool completely before slicing