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| Recipe Archive > Cakes & Biscuits > |
Apple Cake
The cake batter, is made with a mixture of Whitworths Golden Caster Sugar, butter and fresh free range eggs to produce a very moist golden sponge which is made all the more tempting with Bramley apple slices arranged over the top which partly peep through the surface of the cake which puffs up around them as it bakes.
Equipment & Ingredients
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For this recipe you need one 450g (1lb) French loaf tin, lightly greased with butter and lined at the base with non-stick bakewell parchment. |
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115g (4oz) Whitworths Golden Caster Sugar |
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115g (4oz) self raising flour, sifted |
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3 fresh free-range eggs (medium size) |
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55g (2oz) finely grated almonds |
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½ small bramley apple, sliced into 5mm (¼") crescents |
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3 tbls Whitworths Golden Caster Sugar |
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1tsps freshly squeezed lemon juice |
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Method
Mix the sugar, sifted flour and salt together in a bowl. Melt but do not brown the butter and set aside. Lightly beat the eggs and mix them into the sugar and flour mixture and gradually add the cooled butter brandy (see tip) and the ground almonds. Mix well but not too vigorously. Cover and leave to stand in the refrigerator for 30 minutes - 1 hour.
Spoon the mixture into the cake tin and smooth the top. Lightly press in the apple segments (peeled or with the skin left on) in an upright position leaving a little space between to allow the mixture to puff up around them. Bake in a preheated oven at 190°C / 375°F / Gas mark 5, for 50-60 minutes until a cake skewer inserted into the centre of the cake comes out clean. If necessary cover the cake with baking parchment to stop it over-browning towards the end of cooking. Leave to cool slightly before turning out and brushing over the glaze.
For the glaze
Add all the ingredients to a small saucepan except for the alcohol and boil rapidly until it slightly thickens. Stir in the alcohol and leave to simmer fairly energetically for about one minute. Paint the warm glaze over the top of the cake and leave the cake to completely cool on a rack.
Tip
For an exciting variation substitute Calvados a French brandy with a subtle bouquet of apples, for ordinary brandy. Add to the cake mixture and the glaze.
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