Kerry apple cake with cinnamon sugar
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 200°C. Grease and flour a 20 x 30cm (8 x 12 inch) roasting tin or lasagne dish.
Whisk the eggs and the caster sugar in a bowl until the mixture is really thick and fluffy.
Bring the butter and milk to the boil in saucepan, and stir, still boiling, into the eggs and sugar.
Sieve in the flour and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared roasting tin.
Peel and core the apples and cut into thin slices, arrange them overlapping on top of the batter. Sprinkle with the remaining sugar.
Bake in the preheated oven for 10 minutes, then reduce the heat to 180°C for a further 20-25 minutes, or until well risen and golden brown. Sprinkle with cinnamon sugar. Cut into slices. Serve with softly whipped cream.
Ingredients
2 eggs
225g caster sugar
110g butter
150ml creamy milk
185g plain flour
3 tsp baking powder
3-4 Bramley cooking apples
30g sugar
25g caster sugar
¼ tsp fresh ground cinnamon
Method
Preheat the oven to 200°C. Grease and flour a 20 x 30cm (8 x 12 inch) roasting tin or lasagne dish.
Whisk the eggs and the caster sugar in a bowl until the mixture is really thick and fluffy.
Bring the butter and milk to the boil in saucepan, and stir, still boiling, into the eggs and sugar.
Sieve in the flour and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared roasting tin.
Peel and core the apples and cut into thin slices, arrange them overlapping on top of the batter. Sprinkle with the remaining sugar.
Bake in the preheated oven for 10 minutes, then reduce the heat to 180°C for a further 20-25 minutes, or until well risen and golden brown. Sprinkle with cinnamon sugar. Cut into slices. Serve with softly whipped cream.
