We’ve got four apple trees (two eaters and two cookers) and at this time of year we’re always overrun with apples. The real problem is that the varieties we’ve got don’t keep very long, so we spend the time between early September and the end of November finding new ways to use them up.
This year the dehydrater has been a boon, dried apple with breakfast and as snacks has meant that (so far) an additional 80 apples have been taken from the pile.
Anyway, here’s another recipe we’ve tried, fairly simple to make and excellent both as a cake and as a pudding with cream, creme fraiche or custard, with or without additional fruit (we’re still picking raspberries and they go with it well).
- 225g softened butter;
- 450g apples (we use a mix of cookers and eaters);
- Zest & juice of a lemon;
- 3 large eggs beaten;
- 225g caster sugar;
- 225g gluten-free self-raising flour;
- 25g ground almonds;
- 2 tsp gluten-free baking powder;
- 1 tsp mixed spice.
- Peel, core & cut the apples into 1cm cubes and toss in the lemon juice to stop them going brown;
- Pre-heat the oven to 160C fan and grease & line a 24cm cake tin (we use a 2lb loaf tin);
- Cream the butter, caster sugar and lemon zest, then slowly add the eggs, adding a few tablespoons of flour with the eggs to stop the mixture splitting;
- Add the ground almonds, and sift in the remaining dry ingredients and fold them in.
- Stir in the apple pieces;
- Spoon/pour the mixture into the cake tin, level the top and put into the oven.;
- Cook for about 1 hour, checking after 45 minutes to make sure its not burning. Cover if the top appears to be catching. Test with a skewer, it will be cooked when it comes out clean;
- Leave the cake to cool in the tin for about 10 minutes and then put on a wire rack.
The cake is tasty both warm and cool.
(Another 450g of apples used up 😊)