Lillian's Apple Cake
This Danish apple and cinnamon cake is a breeze to make and simply delicious.
Servings 8 -10
Equipment
- 1 apple corer optional
- 1 Wooden chopping board
- 1 small kitchen knife
- 1 Digital scale
- 1 sieve
- 1 large mixing bowl
- 1 medium size bowl (for sieving the flour)
- 1 Electric whisk (or cake mixer)
- 1 21 cm loose-bottomed cake tin
- 1 Set of measuring spoons
Ingredients
- 150 g / 6oz plain flour
- 150 g / 6oz softened butter or margarine
- 75 g / 3oz soft brown sugar (Muscovado)
- 2 large eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 sweet dessert apples eg Coxes (don't peel) cored, quartered and cut into slim slivers
- 25 g / 1oz almonds chopped
Instructions
- Preheat the oven to 200°C, 180°C fan, 390°F, Gas 6.
- Butter and flour a 21cm loose bottomed baking tin then sprinkle on the chopped almonds.
- Mix the butter or margarine well with the sugar in a large bowl with an electric whisk (or cake mixer) until creamy.
- Add the eggs, one at a time. (Don’t worry if the mix splits).
- Sift the flour and baking powder together and gradually add to the mixture.
- Finally fold in the apple slivers and cinnamon.
- Tip mix into the prepared baking tin, firming the mixture into the edge.
- Bake on the middle shelf of the oven for 35 minutes or until centre springs back to the touch.
- Allow the cake to sit in the tin for a couple of minutes. Then remove the outer rim, turn cake onto a wire rack and allow to cool fully before serving.
Notes
Will keep fresh for at least 3 days in an airtight container.