GOLDEN APPLE CAKE

My other half loves puddings and pies, especially if they’re made with apple and he’s an especially happy boy if I serve him pudding with custard. This recipe ticks both boxes, a true home style cake, but what it lacks in refinement it makes up for in flavour. It’s a hearty pudding if served warm with custard, and it’s a delicious moist cake to serve with a cup of tea the next day.

200g butter

1 cup dark brown sugar

2 eggs

2 1/2 cups whole meal SR flour

1/2 cup rolled oats

1/4 cup psyllium husks

3/4 cup milk, approx

3 large cooking apples

1/2 cup raisins

1/2 cup soft breadcrumbs

Zest of 1 lemon

1 teaspoon ground cinnamon

Granulated raw sugar and ground  cinnamon for topping

Preheat oven to 170C. Grease a 30cm square shallow cake tin and line with baking paper. Peel, core and finely slice the apples into a bowl. Add the lemon zest, cinnamon, raisins and breadcrumb. Mix well. Cream the butter and brown sugar until light and fluffy then beat in the eggs one at a time. Stir in the flour, oats and psyllium husks. Divide the mixture in two, then using well floured figures, press half the dough into the cake tin to line the base and sides. To the remainder of the cake mixture, add enough milk to make the dough spreading consistency. Tip the apples into the cake base, then spread the soft cake batter over the top. Sprinkle with extra ground cinnamon and granulated sugar. Bake for approximately 45 minutes until the cake is golden brown and a the apples offer no resistance if the cake is pierced with a skewer.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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