This recipe is based on a Mary Berry one and is so quick and simple to make. Serve warm with custard as a pudding or just scoff au natural, it really doesn’t matter. I didn’t have almond essence or flaked almonds as per the original recipe so used nutmeg and ground cinnamon instead, and used up some dying dessert apples instead of using cooking ones. This recipe works just as well with pears too, and you can add some cocoa to make a chocolate version. The possibilities are endless!
For 8-10 pieces of cake you need:
- 225g self-raising flour
- 1 tsp baking powder
- 225g caster sugar
- 2 eggs
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 150g butter, melted
- 250g apples, peeled and cut into wedges
- Line a baking tin – I’ve used a 23cm springform tin and a 20cm x 20cm brownie tin with equal success.
- Make the cake batter by placing everything apart from the apples into a bowl and mixing thoroughly.
- Put half the cake batter in the bottom of the tin. Add all the apples into the centre in a mound. Scrape over the remaining mixture – don’t worry that it doesn’t reach the edges of the tin, it will as it bakes.
- Bake in a 160 degree oven for about an 1 1/4 – 1 1/2 hours until the cake is golden brown, risen, shrinking away from the edges and cooked through.