Tuesday, 27 April 2010

ICCHFC - Week 31: Squidgy spiced apple cake

Amazingly the vote for Jo's was a dead heat with two apiece for each of the options:
  • Sticky stem ginger cake with lemon icing
  • Upside-down rhubarb cake
  • Squidgy spiced apple cake
However, the Dice of Destiny decided that apple cake it was to be.

This cake was incredibly moist due to the huge amount of apple. The demerara gave a very pleasing crunch on top and there was a very pleasant undertone of spice. Lovely!

Jo's squidgy spiced apple cake (taken from BBC Good Food)

Ingredients:
125g butter
225g dark muscovado sugar
2 eggs , lightly beaten
225g plain flour
2 tsp baking powder
2 tsp freshly grated nutmeg
1 tsp ground cinnamon
300g cooking apples , peeled, cored and diced
2 tbsp clear honey
2 tbsp unrefined demerara sugar

Method:
1. Heat the oven to 160°C/fan 140°C.
2. Cream the butter and muscovado sugar in a food processor for a couple of minutes, then mix in the egg.
3. Sift over the flour, baking powder and spices. Fold together, then stir in the apple.
4. Pour into a buttered, base-lined 20cm springform cake tin and bake for 1 hour, or until risen and browned.
5. Combine the honey and demerara and spread over the cake while still warm. Remove from the tin and serve with cream or ice cream.

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