I love this recipe. Easy. Delicious. Painless. The kind of recipe you spontaneously do after a crappy day at work because although the day to day grind doesn’t always make sense, it is great to know you can follow a recipe and things do turn out the way you hope. I discovered this recipe on a lovely blog called, The Gunnett Gannet. (Thanks for sharing, Gunnett!)
I followed her advice on making it too. The original recipe is from Mary Berry.
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Makes 2 loaves [I halved it]
Equipment and preparation: you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper.
– 75g/2½oz butter, softened
– 200g/7oz self-raising flour
– 100g/3½oz light muscovado sugar
– 1 tsp ground cinnamon
– 3 dessert apples, about 350g/12oz before peeling [I used Pink Ladies]
– 3 free-range eggs, beaten [Used 2 large]
– 1-2 tbsp demerara sugar, to taste[I used brown sugar]
– 2 tbsp warmed, sieved apricot jam [Gunnett eliminated this and so did I]
1. Set the oven to 180C/350F/Gas 4 (160C fan).
2. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
3. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
4. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
5. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.
Enjoy! Xxxx Natascha