Chunky apple, raisin, walnut and cider cake
Wednesday, March 20, 2019
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Debbie Major's chunky apple cake recipe is full of spiced flavours and surprising textures, perfect for an autumn afternoon.
Ingredients
- 50g each sultanas and raisins
- 6 tbsp medium-sweet cider
- 215g plain flour
- 15g cornflour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- 300g golden caster sugar, plus extra for sprinkling
- 175g butter, softened
- 2 medium free-range eggs
- 750g eating apples (about 6), peeled, cored and cut into 1cm pieces
- 100g lightly toasted walnuts, broken into small pieces
Method
- Put the sultanas and raisins into a small bowl, cover with 3 tbsp of the cider and set aside for at least 2 hours or overnight.
- Heat the oven to 180°C/160°C fan/ gas 4. Grease and line a 23cm round, loose-bottomed cake tin. Tie a thick band of folded newspaper around the outside of the tin, so it projects about 8cm above the edge of the tin, and secure it in place with string (this will stop any over-browning).
- Sift the flour, cornflour, baking powder, salt and ground/grated spices into the bowl of a stand mixer or a large mixing bowl. Add the sugar and butter and beat on a medium speed for 1 minute, stopping and scraping the mixture down the sides of the bowl, if necessary, until well mixed.