Cinnamon & Apple Cake
The cake will last for three or four days in an airtight container in a cool place. It does not freeze that well, between the layer of apple and the nut topping it does not defrost nicely.
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
70
MINUTES
Ingredients
100g spelt flour
125g self raising flour
1 tsp baking powder, sieved
½ tsp mixed cake spice
225g butter, soft
200g soft brown sugar
3 eggs, lightly whisked
100g chopped mixed nuts
100g sultanas
400g cooking apples, peeled, and roughly grated
1 tsp ground cinnamon
To decorate:
30g muscovado sugar
60g mixed nuts, roughly chopped
½ tsp ground cinnamon
Method
Line a round 9-inch spring-form or loose-base cake tin.
Preheat your oven to 180ºC/gas mark 4.
Sieve the two flours, baking powder and mixed spice together.
Combine the soft butter, sugar and eggs with the flour mixture
Stir in the sultanas and chopped nuts.
Scoop half of the cake batter into the tin and smooth it out with a knife or spoon, which. Has been dipped into warm water.
Spread the grated apple on top of the batter and then sprinkle the cinnamon on top of the apple.
Scoop the rest of the batter on top and spread it out. Do not press it down.
Toss the roughly chopped nuts with the brown sugar and cinnamon and sprinkle this on top of the cake.
Bake for an hour and 10 minutes until a skewer comes out clean from the batter
Allow to cool in the tin for twenty minutes, then place on a wire rack to cool completely.
