It's been a while since I posted anything but that doesn't mean I haven't been baking. Just forgetting to take a picture before the cake has been devoured! So here's one without a piccie, but one of my favourites.
400g apples – peeled, grated and tossed in lemon
juice and 2 tsp cinnamon
225g self-raising flour
2 tsp baking powder
225g light muscovado sugar
3 eggs
225g stork margarine for cakes
Flaked almonds and sugar for sprinkling
Grease and line a deep 23cm round cake tin. Pre-heat oven to 180c
Cream the margarine and sugar together. Beat in the eggs one at a time then add the flour
and baking powder.
Pour half the mixture into the cake tin and cover with the
apple and cinnamon. Don’t go
quite to the edges.
Cover with the remainder of the mixture, sprinkle with the
almonds and some sugar (I like demerara) and bake for 75-90 minutes.
Put the kettle on.
Leave in the tin to cool for about 10 minutes before turning
out and make a pot of tea.
By the time it's ready to come out of the tin your tea will be nicely brewed and this cake is really lovely when it's still warm
