Moist texture, tart Bramley Apples, a zingy hint of Lemon and a sugar crusted top. For me, that’s what describes the perfect cake. It’s like the heavens have opened when your fork cuts through that crisp surface and plunges into a moist cake packed full of soft Apple. Ok yes I am on the verge of foodporn here but I don’t care! This cake is so unexpectedly good. I often stumble upon such a simple recipe and expect the results to be as average as the recipe seems to be. But no, simple so often seems to be best. Definitely best served warm, this light cake really is packed full of flavour due to the tart Apples and Lemon zest. The ground almonds add a more crumbly texture to the cake but don’t worry, these crumbs are very moist! I whole heartedly think that the Bramley Apples really make this dessert, but I know these are hard to get hold of if you don’t live in the UK. So I’d be interested to see if any of you try a different type of Apple, just make sure you use a tart variety. The best thing about this cake is, you could adapt it to suit the ingredients in your home (all of which you probably have already.) How about a changing up the apples for plums or pears? Definitely on my list for a cold winters night.
Ingredients – Recipe from Channel 4
- 225g butter, softened, plus extra for greasing
- 450g Bramley Apples
- Finely grated zest and Juice of 1 lemon
- 225g caster sugar, plus extra for dredging
- 3 large Eggs
- 225g self-raising flour
- 2 tsp baking powder
- 25g ground almonds
- Demerara sugar
Preheat the oven to 160 C fan. Grease a 23-24cm cake tin with butter and line the base with a circle of baking paper. First, zest your lemon and set aside for later. Peel, core and cut the apples into pieces, and add the the lemon juice. Set aside.
Cream together the butter, caster sugar and lemon zest in a bowl untilsmooth and pale. Beat in the eggs, 1 at a time. After each egg, add about a tbsp of flour from your overall amount. Add the remaining flour and the baking powder into the bowl. Next, fold in the ground almonds and drained apples.
Pour into your cake tin, smooth over the top and sprinkle with the demerara sugar (you can get excited and go a bit over the top with this.) Bake until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. Mine baked for 45 minutes but it can take up to 1 hour. Cover the cake with some baking paper if it starts to get too dark.
Leave to cool in the tin for a few minutes and then serve warm. You can also coat the top with more caster sugar if you want. Serve with ice cream, pouring cream or clotted cream.