Chunky Apple Cake
Apples are superb in cakes, so in the autumn when there are lots of windfalls around, why not make a few of these and freeze them.
|225g self-raising flour|
|1 rounded teaspoon baking powder|
|1 level teaspoon mixed spice|
|½ level teaspoon ground cinnamon|
|3 Bramley apples (about 550g)|
|2 large eggs, beaten|
|75g spreadable butter|
|175g light brown soft sugar|
|grated zest of 1 large orange|
|1 tablespoon chopped mixed peel|
|1 tablespoon milk (if needed)|
|little icing sugar|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipments: A 20cm loose-based round tin, buttered and base lined|
This recipe is from Delia's Cakes
Begin by sifting the flour, baking powder and spices into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Next chop the apples into small dice (with or without peel, just as you like). Then place them in a bowl and toss them with one tablespoon of the sieved flour mixture.
Then add the eggs, butter and sugar to the rest of the flour, and using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
After that fold in the grated orange zest, mixed peel and diced apple.
If the mixture seems a little dry, add a tablespoon of milk. Now spoon the cake mix into the prepared tin and level it off with the back of a spoon.
Then bake near the centre of the oven for about one hour or until the cake feels springy in the centre when lightly pressed with a fingertip and just shows signs of shrinking away from the edge of the tin.
Cool in the tin for 10 minutes before turning out onto a wire rack. This looks nice dusted with sifted icing sugar just before serving.
Store in an airtight tin.
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This is quite definitely a dessert cake. The combination of spices, the hint of orange and the balance of tart apples and cake are perfect. It needs a large dollop of crème fraiche or whipped cream to go with it.
Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries
This is another cake that has a unique and different combination of punchy flavours – which makes it good for eating out-of-doors. Great for a picnic or afternoon tea in the garden.
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier.
An unequivocal winner! Dark, sticky, very moist, keeps like a dream, has always been hugely popular with everyone who makes it.
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