This traditional British apple cake is fabulously moist with a slightly crisp topping.
Amount Per Serving % Daily Value*
Calories 270 13%
Calories from Fat 129
Total Fat 14.4g 22%
Saturated Fat 8.4g 42%
Unsaturated Fat 5.0g
Trans Fat 0.0g
Total Carbohydrate 33.4g 11%
Dietary Fibre 1.4g 5%
Protein 3.2g 6%
Cholesterol 64.3mgs 21%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 500 g (1 lb) cooking apples, peeled, cored and diced
- 250 g (8 oz) self-raising flour
- 250 g (8 oz) caster or superfine sugar
- 250 g (8 oz) butter or margarine, room temperature, cut into pieces
- 3 eggs
- 25 g (1 oz) ground almonds (optional)
- 2 tsp baking powder
- Grated zest and juice of 1 lemon
- 2 tsp brown sugar for the topping (optional)
- Place the apple pieces in a bowl with the lemon juice and toss well.
- Cream together the butter, sugar and lemon zest.
- Beat in the eggs one at a time with a tablespoon of the flour each time an egg is added.
- Add the ground almonds and sieve in the baking powder and the flour. Beat well.
- Add the apples into the batter, leaving any juice behind in the bowl. Fold in the apples.
- Grease an 8″ (20cm) baking tin and line with baking paper. Pour the batter into the tin and level it off. Sprinkle with the brown sugar. Bake at 180°C for about an hour.
- Test the cake by inserting a skewer into it. If the skewer comes out clean it is cooked. Leave to cool for 10 minutes before turning out onto a wire rack.
If your cake starts to burn on the top simply cover it with some foil and continue cooking.