We've got to autumn and that
means some fantastic British fruits are about. Those of you who have
an apple tree have probably run out of ideas of what to do with them
all. If you have cooking apples like Bramleys it's not as easy as
just scoffing them. We've had a pork and apple casserole this week
and so from savoury we go to sweet. To keep with the seasonal theme
this has a good helping of spice in it in the form of white pepper
and cinnamon. The cinnamon packs a flavour punch but the pair of them
really bring a warmth to this cake – perfect for those ever darker
and colder evenings.
Grating the apple is a
little bit of a faff but I find it easier to core it first. The
apricot jam glaze is optional. I just happened to have some in the
cupboard but it does give the cake a nice glossy shine.
Equipment: 2lb (1kg) loaf
tin lined, large saucepan, pastry brush
Ingredients
4oz (115g) Golden syrup
4oz (115g) Soft light brown
sugar
4oz (115g) Unsalted butter
or baking spread
1 Cooking apple, cored and
grated
4oz (115g) Mixed dried fruit
2tsp (10ml) Cinnamon
1tsp (5ml) White pepper
2 Eggs
7oz (200g) Ground almonds
6oz (170g) Self-raising
flour
1tbsp (15ml) Apricot jam
(optional)
Method
1. Pre-heat the oven to
150°C/Gas
mark 2.
2. In
the large saucepan put the golden syrup, sugar, butter and grated
apple.
3. Heat
gently until the butter melts and then bring to the boil.
4. Allow
to simmer for a few minutes before taking off the heat. Put to one
side to cool while you weigh out the other ingredients.
5. Stir
in the dried fruit, cinnamon, pepper and eggs.
6. Then
add the ground almonds and flour. Mix well until everything is
combined.
7. Spoon
the mixture into the prepared loaf tin.
8. Bake
for around 1 hour and then leave to cool on a wire rack.
9. Once
cool heat the apricot jam (30 seconds in the microwave will do) and
then brush on the top.
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