Harvest Apple Cake!
Harvest Apple Cake
As a child I never lived far from decent foraging grounds, whether picking face-staining berries, giant puffballs (when lucky), sweet chestnuts for bonfire cooking, crab apples for jelly or rosehips to make itching powder - really! I still love to collect the abundance of free apples from roadsides - you would have to be crazy to buy any, especially after this gloriously hot Summer – a foragers bounty should be plentiful this Autumn.
My apple recipe is simply delicious and easy enough for small helpers! There’s no pastry to go wrong and any English apple mix can be used to create a moist cake that can last for several days.
3 large eggs
½ tsp sea-salt
110 g caster sugar
1 heaped tblsp light brown sugar
170 g plain flour
1 tsp baking powder
120g melted butter (or olive oil for dairy free)
1 tsp vanilla extract and a sprinkle of cinnamon (opt.)
Firstly grease and lightly flour a large cake tin; heat oven to 350F/180C.
Sieve flour and add salt and baking powder, with cinnamon if using. Peel and core apples then either thinly slice or chop into chunks – you decide. Sprinkle the brown sugar onto the base of the pan, scatter apples on top. Whisk eggs until thick and pale, add rest of sugar, vanilla, then half the butter, fold in half the flour, then fold together the remaining ingredients to make a smooth batter. Pour all over the apples and gently level out. Bake for about 45 – 50 minutes until golden brown and a skewer comes out non-sticky with raw batter from the middle of the cake.
For a special adult version I like to add 2 Tablespoons of Calvados into the mix and serve slightly warm with a dollop of clotted cream. Quinntessentially wicked…
I hope you enjoy, and remember to forage sustainably picking only what you need, leave plenty behind
for wildlife and pick with care without damage.
Happy Harvest from Maxine Quinn of Quinntessential Catering.
7 The Maltings, Station Rd, Newport, Saffron Walden CB11 3RN
Tel: 07803 820606