Apple sugary cake

This encouraging apple sugary cake is similarly acceptable with some tea or gotten ready for dessert.


For the disintegrate beating

•             100g/3½oz plain flour

•             70g/2½oz virus margarine, cut into little pieces

•             75g/2¾oz demerara or light earthy colored sugar

For the cake

•             100g/3½oz caster sugar

•             100g/3½oz unsalted margarine, at room temperature, in addition to extra for lubing

•             2 enormous unfenced eggs

•             100g/3½oz plain flour

•             1½ tsp heating powder

•             4 dessert apples

•             1 unwaxed lemon, finely ground zing and juice

•             ½ tsp ground cinnamon


1.Preheat the broiler to 180C/160C Fan/Gas 4. Oil the sides of a 20cm/8in square cake tin and line the base with preparing paper.

2.To make the disintegrate besting, rub the flour and margarine along with the tips of your fingers until the combination looks like harsh breadcrumbs. (You can likewise beat the fixings together quickly in a food processor.) Stir in the sugar. Put in the cooler until required.

3.To make the cake, beat the sugar and margarine together until light. Beat in the eggs each in turn, including a large portion of the flour after you’ve beaten in the principal egg, at that point mix in the remainder of the flour and the heating powder.

4.Peel the apples, cut into quarters, removed the center and cut each quarter into four long cuts. Blend in with the lemon zing and juice and cinnamon.

5.Spoon the cake combination into the readied tin. Spot the apples on top and spread with the disintegrate besting. Prepare the cake for 40 minutes, or until a stick embedded into the middle confesses all. Leave to cool in the tin for 10 minutes, turn out the cake cautiously onto a wire rack and afterward turn it over onto another wire rack so it’s break side up.

6.Serve the apple sugary cake at room temperature or warm with cream.

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