This is the cake that himself has been making to welcome guests with on arrival. It’s been a huge success and having prised the recipe out of him I’ll now attempt to share it. At the moment he’s making it in half quantities in a 13cm tin (as shown in the photograph) but anticipates full production once the season begins. Ginger biscuits are shown alongside and recipe will hopefully follow at a later date. And yes, it does dip in the middle!
INGREDIENTS: 2 eggs
175 g caster sugar + extra for sprinkling
1/2 tsp vanilla extract
85 g butter
75 ml milk
125 g plain flour
1/2 tsp ground cinnamon
2 + 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
METHOD:
1. Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 30 cm square cake tine with parchment paper.
2. Using an electric whisk, whisk the eggs, caster sugar and vanill a extract in a large bowl until and you can leave a figure of eight pattern (should take about 5 minutes).
3. Melt the butter in a sucepan with the milk and then pour onto the eggs whisking all the time. Sift in the flour, cinnamon and baking powder and fold into the mixture so that there are no lumps. Pour into prepared tin and smooth the surface.
4. Arrange the apple slices over the mixture. Sprinkle with a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/gas 4 and bake for a further 20-25 minutes until well risen and golden brown. During baking time the apple slices will sink to the bottom!
5. Remove from the oven and cool in the tin then turn out onto cake rack.
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