Rachel's apple fudge cake
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C. Butter the sides of the tin and line the base with a disc of greaseproof paper.
Peel and cut the cooking apples into eights and arrange in a single layer in the tin (this will be the top of the cake when it’s cooked) and turned out. Sprinkle over the dark brown sugar.
Put all the cake batter ingredients into a food processor and whiz to combine. Pour it over the apples and sugar in the cake tin.
Cook in the preheated oven for 40-45 minutes, or until the cake is spongy in the centre. Wait for it to cool for 2 minutes before turning out. Next make the fudge sauce. Combine and melt the butter, sugar and lemon juice. Stir and pour over the cake when it’s cool.
This recipe is from Rachel's Favourite Food by Rachel Allen.
Ingredients
2 large cooking apples, such as Bramleys
50g dark brown sugar
175g butter
175g light brown suga
175g self-raising flour
4 eggs
110g butter
110g light brown sugar
1 tbsp lemon juice
Equipment:
10in (25cm) sauté pan or a spring-form tin.
Method
Preheat the oven to 180°C. Butter the sides of the tin and line the base with a disc of greaseproof paper.
Peel and cut the cooking apples into eights and arrange in a single layer in the tin (this will be the top of the cake when it’s cooked) and turned out. Sprinkle over the dark brown sugar.
Put all the cake batter ingredients into a food processor and whiz to combine. Pour it over the apples and sugar in the cake tin.
Cook in the preheated oven for 40-45 minutes, or until the cake is spongy in the centre. Wait for it to cool for 2 minutes before turning out. Next make the fudge sauce. Combine and melt the butter, sugar and lemon juice. Stir and pour over the cake when it’s cool.
This recipe is from Rachel's Favourite Food by Rachel Allen.
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