Woman’s Weekly New Zealand – August 05, 2019

50 NewZealandWoman’sWeekly

A PIECE

OF CAKE!

IT’S SURETO BETHE

APPLEOFYOUREYE

Keep your

pillows fresh

Once a month, take your

pillow and put it in a hot,

tumble dryer for 15 minutes. The

heat will kill any dust mites and

also remove dampness. In the

summer, skip the dryer and put

your pillows out in the hot sun

for a couple of hours,

turning once.

Wendyl Nissen

OUR GREEN GODDESS

Heirloomideas!

Make the most of

cooking apples by

making a delicious cake,

how to cure mouth

ulcers naturally and

howtofreshen up your pillow.

GODDESS

h t

APPLECAKE

Nana’s

RETRO

RECIPES

I couldn’t believe my luck when

I found some Ballarat apples at

my local supermarket the other

day – and they were only 99c

a kilo! Ballarat are a lovely old

heritage cooking apple from

Australia that are fabulous for

stewing or, in this case, making

a cake. If you can’t find cooking

apples such as Ballarat, use

Granny Smith instead.

150g raisins

85ml whisky

150ml olive oil

200g caster sugar

2 eggs

350g plain flour

1 tsp cinnamon

1½ tsp baking soda

½ tsp cream of tartar

pinch of salt

450g cooking apples,

peeled, cored and diced

into 1cm pieces

Zest of 1 lemon, finely grated

100g walnuts, broken

into pieces

2 tbsp icing sugar

TOPPING

50g walnuts, broken

50g demerara sugar

20g shredded coconut

¼ tsp cinnamon

1 Put the raisins and whisky

in a pot, then bring to the boil.

Remove and set aside.

2 Whisk the oil and sugar

together in a large bowl,

then add eggs, one at a time.

Sift in the flour, cinnamon,

baking soda, cream of tartar

and salt. Add the apple,

lemon zest and walnuts, stirring

until combined.

3 Drain the raisins and add

half to the cake mixture and

stir. Pour batter into a 20cm

round, greased pan. Combine

the topping ingredients with the

remaining raisins and sprinkle

on top of the cake. Bake at

180°C for an hour to 90 minutes

or until cooked through.