Apple cake is wonderfully versatile because you can add pretty much anything you like to the basic recipe. Â In this case, we have added cinnamon and caraway seeds but you could try some toasted nuts or a handful of raisins if caraway isn’t your thing. Â The flavour isn’t overpowering in any case but just omit the seeds if you’d rather.
INGREDIENTS
- 10oz self raising flour
- 10oz butter
- 10oz caster sugar
- 2 medium cooking apples
- 4 eggs
- 2 teaspoons caraway seeds
- 2 teaspoons cinnamonÂ
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Method
- Preheat the oven to 160°fan and grease and line a round springform cake tin.
- Blitz together the flour and the butter until you have rough breadcrumbs.
- Add the sugar and combine.
- Add the four eggs, one at a time, stirring well in-between each addition. Â
- Peel, core and chop the apples in to small chunks, and add them to the cake mixture along with the cinnamon and caraway seeds.
- Pour the mixture in to the cake tin and bake on the middle shelf of the oven for 50-55 minutes, or until a skewer comes out clean.
- Allow to cool in the tin and serve slightly warm or cold with lashings of cream!