The Times Magazine - UK (2021-12-11)

The Times Magazine 39

APPLE AND CINNAMON

DESSERT CAKE

Serves 6-8

Think of a traditional sponge

with fruit that your granny

may have made – this is similar.

Complete comfort food.

• 225g self-raising flour


• 1 level tsp baking powder


• 175g caster sugar


• 2 eggs


• 1 tsp ground cinnamon


• 150g butter, melted, plus
  extra for greasing


• 350g cooking apples, peeled,
  cored and sliced


• 25g flaked almonds


• Cream or crème fraîche,
  to serve

1. Preheat the oven to 140C
   (160C non-fan) and lightly
   grease and line the base of
   a deep 20cm loose-bottomed
   cake tin.


2. Measure the flour, baking
   powder, caster sugar, eggs,
   ground cinnamon and butter
   into a bowl. Whisk using an
   electric whisk until well blended.


3. Spoon half the mixture into
   the base of the tin and level
   the surface. Arrange the apples
   on top, piling them mostly
   towards the centre. Using
   two dessertspoons, spoon the
   remaining mixture on top
   and spread out to cover the
   surface. Sprinkle with the
   flaked almonds.


4. Bake in the oven for 1¼-1½
   hours, or until well risen, lightly
   golden and coming away from
   the sides of the tin. Leave to
   cool in the tin for 10 minutes.


5. Run a palette knife around
   the edge and remove from the
   tin to cool completely.


6. Serve with cream or
   crème fraîche.

MARY’S TIPS

• Keep the piled apple slices
  in the centre, not around the
  edge, otherwise they will stick.


• Can be made up to 2 days
  ahead and reheated.


• Freezes well once cooked.

Eat!

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PHOTOGRAPHS

Laura Edwards