Autumn means apples are in abundance and, whether they’re from your own tree or from the greengrocer, it’s the perfect time to make apple pie and apple cake. This recipe is by children’s cookery writer Annabel Karmel but, as my husband can’t eat wheat, I substituted the flour for a gluten free alternative. Apart from how simple it is to prepare, the beauty of this truly delicious cake is that it will stay moist for at least a week, because it is made with sunflower oil rather than butter.
5 Granny Smith (or other) apples
1 1/2 tbsp ground cinnamon
2 tbsp freshly squeezed orange juice
450g (15oz) granulated sugar
375g (12oz) plain flour
1/2 tsp salt
3 tsp baking powder
1/2 tsp almond essence
2 tsp vanilla essence
250ml (8fl oz) sunflower oil
icing sugar for dusting
- Preheat the oven to 180C/350F
- Peel and slice the apples thinly and place in a bowl. Toss with the cinnamon, orange juice and 100g (3 1/2 oz) of the sugar.
- Ina separate bowl mix together all the dry ingredients (flour, salt, baking powder and the remaining sugar). Add the eggs one at a time, then add the almond and vanilla essences along with the oil.
- Grease a deep ring tin or other decorative moulded cake tin, such as a Cathedral mould. Pour in a third of the batter, then half the sliced apple mixture, then a third more of the batter, followed by the rest of the apple mixture. Finish with the remaining third of the batter.
- Bake in the preheated oven for about 1 1/2 hours or until a toothpick inserted comes out clean. When mostly cool remove from the pan and cool further.
- To serve, dust the top of the cake with sieved icing sugar.