This is from a Mary Berry recipe for Australian apple and raisin cake, but I replaced the raisins with sultanas. It fairly easy to make and contains no eggs, so good for those with allergies to them. I think it could also be easily adapted to be vegan if you replace the butter with a vegan friendly margarine spread.
Ingredients
1 large cooking apple
100g butter/margarine
100g light muscovado sugar
1 tsp bicarbonate of soda
175g self raising flour
1 tsp cocoa powder
1/2 tsp nutmeg
1/2 tsp cinnamon
75g sultanas
Icing sugar for the top
Method
- Preheat the oven to 160 °C. Line the bottom of a loose bottomed 7" cake tin with baking sheet. Peel and core the apple before chopping it into chunks. Place in a pan with a little water and gently heat until the apple becomes tender. Break up the apple with a spoon, leaving some lumps and leave to cool.
- In a separate bowl mix the butter and the sugar together. Mix the bicarbonate of soda into the cooled apple before stirring into the butter and sugar mixture.
- Weight out the flour cocoa powder, nutmeg and cinnamon. Fold these dry ingredients and the sultanas into the wet mix. Pour into the cake tin and level the top. Place in the oven for 50-60 minutes.
-Allow to cool in the tin for 10-15 minutes before turning out and leaving to cool completely. Sprinkle the top with icing sugar.
This is a nice light cake. Next time I would add a little more cinnamon. The photo of the cake in the book looks much darker than mine so I wondered if their was an error and the cocoa powder should have been a tablespoon. I may try that if I make it again.
Thanks for reading x
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