This is one of the easiest and least time-consuming recipes you can find. It is perfect as an offering at a party, to sell at a village fête, or like I did, take to a celebratory end-of-semester lesson. It is very tasty, and the measurements are so easy to remember that you'll never be able to forget it.
Ingredients:
180-200g fine sugar
180-200g softened butter
180-200g self-raising flour
2 eggs
1 tbsp cinnamon
1 braeburn apple, roughly chopped
Equipment:
1 baking tin with removable base (see far left in the photo)
1 electric mixer
1 set of scales
1 large bowl
Instructions:
Turn on the oven to 180°C. Cut up your butter and put it into a bowl, then put the sugar in and mix it up. Crack the eggs, and give it a go with the mixer.
Add the flour, and carry on mixing it. It will quite quickly turn into a cement-like consistency. Then add the pieces of apple, and mix them nicely in so they are in all parts of the mixture.
Take your cake mould and grease the inside, then pour in the mix, and spread it out to make a roughly flat surface.
Put it into the oven for between 30 and 45 minutes. You will know when it is ready because a knife inserted into the top will come out clean.
Don't peel the apple - the outer layer gives the cake a tangy flavour. Serve with whipped cream and a cup of tea.
Ingredients:
180-200g fine sugar
180-200g softened butter
180-200g self-raising flour
2 eggs
1 tbsp cinnamon
1 braeburn apple, roughly chopped
Equipment:
1 baking tin with removable base (see far left in the photo)
1 electric mixer
1 set of scales
1 large bowl
Instructions:
Turn on the oven to 180°C. Cut up your butter and put it into a bowl, then put the sugar in and mix it up. Crack the eggs, and give it a go with the mixer.
Add the flour, and carry on mixing it. It will quite quickly turn into a cement-like consistency. Then add the pieces of apple, and mix them nicely in so they are in all parts of the mixture.
Take your cake mould and grease the inside, then pour in the mix, and spread it out to make a roughly flat surface.
Put it into the oven for between 30 and 45 minutes. You will know when it is ready because a knife inserted into the top will come out clean.
Don't peel the apple - the outer layer gives the cake a tangy flavour. Serve with whipped cream and a cup of tea.
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