One of our cabinetmakers arrived into work a few weeks ago with a huge box of homegrown cooking apples so we got to work baking up some treats for the workshops and design studio. This recipe for apple and sultana cake went down so well; it is particularly excellent with a cup of tea in the afternoon. It’s also dairy free too, and could be made gluten free by using Doves self raising flour instead.
I N G R E D I E N T S
230g dairy free margarine
300g self-raising flour
4 tsp ground cinnamon
230g light brown sugar
3 eggs, beaten
450g cooking apples, peeled, cored and diced
2 tbsp demerara sugar (optional)
M E T H O D
1. Pre-heat the oven to 180C static /160C fan. Grease and line a deep loaf tin with baking parchment. Lining tins is something of an art – there is a good video here on how to do it well.
2. Mix the margarine and sugar together until fluffed up a little. Next add the eggs slowly, and combine. We use the KitchenAid for this but you could use a hand mixer. Next add the flour and cinnamon and stir in well. Then add the apples and sultanas. Pour into the cake tin and sprinkle with sugar (we forgot this step).
3. Bake in the oven for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
4. Allow to cool in the tin and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard. Very more-ish, be warned.