Cost per serving $0.23 view details
- A little butter for greasing the tin
- 250 gm Braeburn Apples, (9oz)
- 125 ml Waitrose French Cider, (4fl ounce)
- 70 gm Unsalted butter, (2 1/2oz)
- 175 gm Dark muscovado sugar, (6oz)
- 2 x Waitrose Free Range Large eggs, (small), beaten
- 200 gm Waitrose Organic Self Raising Flour, sifted (7oz)
- 5 gm Mixed spice, (1/8 ounce)
- 5 gm Cinnamon, (1/8 ounce)
- 1 lrg Braeburn Apple, thinly sliced
- 50 gm Apricot jam, (1 1/2 ounce)
- Grease and line an 18cm (7") round cake tin with baking parchment.
- Peel, core and dice the apples into 5mm ( 1/4") cubes. Cook over a low heat with the cider till slightly soft and the cider has been absorbed.
- Cream the butter and sugar till pale and fluffy, then gradually add in the Large eggs.
- Mix in the flour, mixed spice and cinnamon followed by the softened apples.
- Put the mix into the prepared tin and arrange the thinly sliced apples in a spiral over the top of the cake. Bake in a preheated oven at 170 C, 325 F, gas mark 3, for approximately 1 hour.
- If the apples brown too quickly, cover the tin loosely with foil and continue to cook till a skewer, inserted into the centre of the cake, comes out clean.
- Leave the cake to cold in the tin for fifteen min, then turn out onto a wire rack. When the cake has cooled brush the whole cake with warm apricot jam.
- Variation:Make a thin icing by mixing some of the remaining cider with 25g
- (1oz) of icing sugar and brush over the cake, on top of the cooled apricot jam.
- NOTES : A delicious homemade cake to serve for tea or possibly as a dessert, with cream or possibly custard. Enjoy it with tea or possibly a glass of chilled cider.
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|Amount Per Serving||%DV|
|Serving Size 58g|
|Recipe makes 8 servings|
|Calories from Fat 69||38%|
|Total Fat 7.88g||10%|
|Saturated Fat 4.86g||19%|
|Trans Fat 0.0g|
|Total Carbs 25.67g||7%|
|Dietary Fiber 1.2g||4%|