This has been a weekend of cooking with seasonal food. Today’s seasonal ingredient was apple, more specifically Russet apples. I was very fortunate to be given a huge bag of Russets by a friend when I went to visit her at her family’s farm outside of London and I have been slowly using them up over the course of the last couple of weeks. Russet apples are good to cook with as they tend to hold their form which is great if you bake them in a cake and have a wonderful tangy flavour.
This afternoon I used some of the apples to make a spiced apple cake. I used a combination of fresh and dried spices to make this cake, simply because I have fresh ginger in my fridge at the moment however using all dried spices in the recipe would be fine and if you can’t get your hands on Russets, then use any other variety of tangy eating apple to make this cake.
This cake is great for afternoon tea, however I would also say that it would also make a fantastic pudding served with some cream or crème fraiche. This cake has a lovely warmth from the spices, but the overriding flavour comes from the tanginess of the apples. This recipe is well worth a try -enjoy!
Spiced Apple cake
- 3 Russet apples (peeled, cored and sliced)
- Juice of ½ a lime
- 3 tbsp honey
- 1” fresh ginger (peeled and finely grated) (If using dried ginger use 1 tsp)
- 150g soft margarine
- 100g caster sugar
- 3 eggs
- 175g plain flour
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp vanilla essence
- 1 or 2 tbsp milk
- Icing sugar for dusting
- Preheat your oven to 170C Fan.
- Line the base of a 20cm cake tin with baking paper.
- Spoon the honey into the cake tin and spread around the base of the tin.
- Prepare the apples then place in a bowl with the lime and ginger and mix together gently.
- Place the apples carefully in the base of the tin in a decorative fashion.
- Prepare the cake batter using the ‘all in one’ method. Place the margarine, sugar, eggs, flour and spices in a bowl. Using an electric whisk beat the mixture together until you have a smooth thick batter with a consistency of clotted cream (use the milk to loosen the batter as needed).
- Pour the batter into the cake tin and level it out gently using the back of a spoon.
- Place the cake in the oven and bake for 35-45 minutes or until a skewer comes out clean when inserted into the centre of the cake.
- Once cooked, remove the cake from the tin and place on a wire rack to cool.
- Just before you serve the cake sift over a little icing sugar.