It's Apple Season

Apples are very in season and we have an abundance in the old tree in the back garden. With lockdown, and John’s sweet tooth, we decided to give this recipe a go, courtesy of Food to Love.

INGREDIENTS

CAKE

200g butter
1 3/4 cup sugar
2 eggs
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon
1 tsp ground ginger
1 tsp cardamom
2 apples, peeled and diced
2 tablespoon milk

CRUNCHY TOP

40 gram butter
1/2 cup rolled oats
1/2 cup thread coconut
1/4 cup golden syrup

METHOD

1. Pre-heat the oven to 175°C. Line a 21cm cake tin or similar with baking paper.

2. Cream the butter and sugar, using an electric beater, for 4-5 minutes until pale and fluffy. Add the eggs, one at a time, beating well between each.

3. Sift over the flour, baking powder, soda and spices, then fold together with the diced apple and milk. Spoon into the cake tin and smooth the top. Bake for 40 minutes.

4. Meanwhile, melt the butter, oats, coconut and golden syrup together, then mix until smooth. Quickly spoon the topping over the par-cooked cake and return it to the oven.

5. Bake for a further 15-20 minutes or until the cake is cooked in the centre when tested with a skewer and the topping is golden