This week my friend Margaret gave me some apples from her garden. They were a variety I hadn’t heard of before, Cornish Aromatic. They have a firm fresh flavour with a hint of pineapple. The skin is quite rough and dry so they need to be peeled to use in baking. I decided to use them in my recipe for Cornish Aromatic Apple Cake and found they worked very well.
Cornish Aromatic Apple CakeCourse: Afternoon TeaCuisine: BritishDifficulty: Easy
8 ounces / 225 grams salted butter
4 large eggs
8 ounces / 225 grams light brown sugar
12 ounces / 340 grams wholemeal flour
2 teaspoons baking powder
6 ounces / 170 grams raisins
¼ teaspoon ground cloves
2 teaspoons ground cinnamon
2 pounds / 900 grams apples ( I used Cornish Aromatic, peeled and cut into largish pieces)
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating to incorporate fully into the mixture before adding the next one.
- Sieve the flour, spices and baking powder.
- Fold into the butter/sugar/egg mixture.
- Fold the apples and raisins into the mixture.
- Place into a greased and lined 9 inch / 23cm deep cake tin.
- Bake in a pre-heated oven 350℉ / 170℃ / 150℃ Fan / Gas Mark 3 for about 1½ hours until the cake is well risen and golden brown.
- Leave in the tin to cool, unless you want to serve it hot as a pudding with ice cream or custard.
Eat Cornish Aromatic Apple Cake within 2-3 days
Because of the fresh apples the cake will not keep more than 2-3 days, but it is so nice it will probably disappear the day you make it!