Since the children returned to school, the days are almost back to normal levels of busy-ness. Monday is still cake day here but we also need to get the homework and sports activities squeezed in.
With plenty of apples still left to use up and time against me today, I went back to an old reliable and favourite here, our slightly rustic Dunowen Apple Cake. Whip it together in 10 minutes then pop in the oven for 50…the smell in the house will be divine and you will be a complete domestic goddess!!
Dunowen House Apple Cake
220g caster sugar
110g ground almonds
110g self-raising flour
1 tsp baking powder
3 free range eggs, lightly beaten
140g melted butter
2-3 Bramley or other cooking apple. Peel, core & slice.
1. Preheat the oven to 160C or 140C fan. Butter the base & sides of a 20cm springform or loose bottom tin then line the base with parchment paper.
2. Sift flour & baking powder into large bowl, then mix in the sugar & ground almonds.
3. Make a well in the centre and add the melted butter and beaten eggs. Mix with a wooden spoon or spatula until combined.
4. Spread 1/3 of the mix on the base then cover with the apple chunks / slices. Pour the remainder of the mix over the apples, spreading gently until mostly covered. Don’t worry if some of the slices are not covered.
5. Sprinkle the cake with flaked almonds then pop in the over for 50-55 minutes until golden brown & a skewer inserted into the middle comes out clean.
6. Dust with icing sugar and serve warm with cream or custard. It’s also lovely eaten cold the following day.