Post by Sylvia on Sept 1, 2008 4:39:13 GMT -6
My Bramleys are just about ready - this recipe is waiting for the first apples to ripen.
Apple Cake
Serves 6
Pre-heat oven to 180oC or equivalent
225g/8oz butter, softened
400g/14oz bramley apples
2 tbsp raisins
Finely grated zest and juice of 1 lemon
225g/8ozs golden caster sugar
3 eggs
225g/8ozs self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
25g/3/4oz ground almonds
1 tbsp demerara sugar
Line the base of a 23cm/9” cake tin (in your usual fashion). Peel and core the apples. Cut them into 1cm cubes and place in a mixing bowl along with the raisins and lemon juice.
Cream the butter, sugar and lemon zest until pale and fluffy, add the eggs gradually, fold in the flour, baking powder and cinnamon. Stir in the almonds. Sieve the apples and raisins to remove excess juices and add to the mixture.
Sylvia446
Apple Cake
Serves 6
Pre-heat oven to 180oC or equivalent
225g/8oz butter, softened
400g/14oz bramley apples
2 tbsp raisins
Finely grated zest and juice of 1 lemon
225g/8ozs golden caster sugar
3 eggs
225g/8ozs self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
25g/3/4oz ground almonds
1 tbsp demerara sugar
Line the base of a 23cm/9” cake tin (in your usual fashion). Peel and core the apples. Cut them into 1cm cubes and place in a mixing bowl along with the raisins and lemon juice.
Cream the butter, sugar and lemon zest until pale and fluffy, add the eggs gradually, fold in the flour, baking powder and cinnamon. Stir in the almonds. Sieve the apples and raisins to remove excess juices and add to the mixture.
Sylvia446