Epic Apple Cake
I realise it’s June..JUNE already! But something about today’s torrential rain and thunderous clouds, mixed with the everyday uncertainty of the pandemic, called for a cake from the comfort food category. This gently spiced sponge, studded with sultanas and adorned with sliced cox apples, is just the ticket. The flavours may be autumnal but the crunchy almonds on top and the tang from the lemon zest certainly gives it a summery vibe and will leave you retuning for seconds, if not thirds!
Ingredients:
200g butter, softened
200g dark brown muscovado sugar (or light brown)
1 large lemon, zested
2 tsp ground cinnamon
1/2 grated nutmeg
3 eggs
200g self raising flour
4 Cox apples, 2 grated and 2 quartered then cut into slices the width of a £1 coin
2 handfuls sultanas
Handful flaked almonds
Method:
Preheat the oven to 180C and line a 23cm baking tin.
With an electric beater, combine the butter, sugar, lemon zest and spices.
Add the eggs in one at a time.
Beat in the flour.
Fold in the grated apples and sultanas them pour the mix into the tin.
Arrange the apple slices on top.
Sprinkle with flaked almonds.
Bake for 65-70 minutes then leave to cool in the tin for 20 minutes before serving!
P.S. Here's a picture pre-bake. It's no secret that I mainly made this for the pretty pattern!
