Wednesday, 3 October 2012

Faff-Free Cooking with Jackie Johnson – Dorset Apple and Cinnamon Cake

Faff-Free Cooking with Jackie Johnson – Dorset Apple and Cinnamon Cake

My motto has always been ‘never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking

So todays treat is …. Dorset Apple and Cinnamon Cake – an autumnal treat!

Ingredients

225 g butter, softened, plus extra for greasing – you could use a mix of half butter/half margarine
225 g caster sugar, plus extra for dredging
3 large eggs
225 g self-raising flour
2 tsp baking powder
2 tsp cinnamon
25 g ground almonds
      450g cooking apples – peeled cored and chopped

Method

  1. Preheat the oven to 180C/Gas4 and grease and bottom line an 8 inch loose bottomed high sided tin. This is a ‘tall’ cake!
  2. Cream together the butter and sugar in a bowl until pale and fluffy. One at a time add the eggs. If the mixture curdles add a spoonful of flour and stir.
  3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Add the chopped apple pieces and stir until thoroughly mixed.
  4. Spoon into the prepared cake tin, smooth over the top using the back of a spoon. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
  5. Leave to cool in the tin. Serve the cake and dredge with extra caster sugar.


Just in time for autumn sunshine!

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