The Quiz Evening

Apple cake recipes

Version 1 (Traditional method)

8 oz butter

8 oz caster sugar

8 oz SR flour

4 eggs

1½ lb eating apples

½ tsp cinnamon

½ tsp grated nutmeg

2 oz Demerara sugar

1 oz butter

½ lemon – juice only

Peel, core and slice apples. Toss in spices and lemon juice.

Cream butter and sugar together until pale and fluffy; add eggs one at a time and beat thoroughly. Fold in the flour.

Fold half of the apple slices into the cake mixture and spread in lined baking tray approx 14” x 10” x 2”

Cover the top of the mixture with the rest of the apples. Sprinkle with Demerara sugar and dot with butter. Grate a little more nutmeg over it.

Bake in moderate oven 180° C / 350° F / gas 4 for approx 35 mins until a skewer comes out clean or when it springs back when lightly pressed in the middle and it pulls away from the sides of the tin.

Remove the cake from the oven and cool in the tin on a wire rack

Version 2 (All in one sponge)

275 g self-raising flour

225 g caster sugar

225 g unsalted butter, softened or baking margarine

2 tsp baking powder

5 eggs

1½ lb eating apples

½ tsp cinnamon

½ tsp grated nutmeg

2 oz Demerara sugar

1 oz butter

½ lemon – juice only

Peel, core and slice apples. Toss in spices and lemon juice.

Put all the sponge ingredients into the bowl of an electric mixer and mix until well combined.

Fold half of the apple slices into the cake mixture and spread in lined baking tray approx 14” x 10” x 2”

Cover the top of the mixture with the rest of the apples. Sprinkle with Demerara sugar and dot with butter. Grate a little more nutmeg over it.

Bake in moderate oven 180° C / 350° F / gas 4 for approx 35 mins until a skewer comes out clean or when it springs back when lightly pressed in the middle and it pulls away from the sides of the tin.

Remove the cake from the oven and cool in the tin on a wire rack6