Nigel Slater's English Apple Cake
A community recipe by WelshRarebitNot tested or verified by Nigella.com
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Set the oven at 180 °C/Gas 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake. Put the butter and caster sugar into a food mixer and beat till light and fluffy. Whilst this is happening, cut the apples into small chunks, removing the cores as you go and dropping the fruit into a bowl with the juice of the half lemon. Toss the apples with the cinnamon and Demerara sugar. Break the eggs, beat them with a fork, then gradually add them to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Scrape into the lined cake tin. Put the spiced apples on top of the cake mixture, then scatter with the breadcrumbs and, if you wish, a little more Demerara sugar. Bake for fifty-five minutes to an hour. The edges should be browning nicely and the centre firm. Leave to cool for ten minutes or so before turning out. Eat warm. Enough for 8
Set the oven at 180 °C/Gas 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake. Put the butter and superfine sugar into a food mixer and beat till light and fluffy. Whilst this is happening, cut the apples into small chunks, removing the cores as you go and dropping the fruit into a bowl with the juice of the half lemon. Toss the apples with the cinnamon and turbinado sugar. Break the eggs, beat them with a fork, then gradually add them to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Scrape into the lined cake tin. Put the spiced apples on top of the cake mixture, then scatter with the breadcrumbs and, if you wish, a little more turbinado sugar. Bake for fifty-five minutes to an hour. The edges should be browning nicely and the centre firm. Leave to cool for ten minutes or so before turning out. Eat warm. Enough for 8
Introduction
A slim, moist cake, best served warm, that will keep for a day or two wrapped in foil.
A slim, moist cake, best served warm, that will keep for a day or two wrapped in foil.
Ingredients
Serves: 0
Metric
Cups
- 130 grams butter
- 130 grams caster sugar (unrefined)
- 3 apples
- ½ lemon (juice of)
- ½ teaspoon ground cinnamon
- 2 tablespoons demerara sugar
- 2 large eggs
- 130 grams plain flour
- 1 teaspoon baking powder
- 3 tablespoons white breadcrumbs (fresh)
- sugar (a little extra)
- 5 ounces butter
- 5 ounces superfine sugar (unrefined)
- 3 apples
- ½ lemon (juice of)
- ½ teaspoon ground cinnamon
- 2 tablespoons turbinado sugar
- 2 large eggs
- 5 ounces all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons white breadcrumbs (fresh)
- sugar (a little extra)
Method
Nigel Slater's English Apple Cake is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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