We've had a good crop of eating apples this year
from the trees espaliered against the garden wall.
As a thank you for staying home with the dogs, whilst I swanned off to Paris last week, I baked an apple and sultana cake to make teatime a little bit special for the Senior Partner.
(he's partial to fruit cake)
It's a very simple cake to make, especially if you have a KitchenAid Mixer.
350g self raising flour
150ml sunflower oil
175g golden brown sugar
3 eggs (beaten)
1tsp ground cinnamon
75g golden sultanas
3 medium sized eating apples (peeled, cored and diced into small pieces).
Preheat oven to 180⁰C /350⁰F/Gas 4
Lightly grease and base line a 21cm/8" deep cake tin.
Pour the sunflower oil into a bowl - add the sugar and beat together until well blended.
Gradually beat in the eggs until the mixture has increased in volume, then add the sieved flour and cinnamon and stir gently into the liquid, until fully incorporated.
Add the diced apples and sultanas and mix well, don't worry if the mixture is stiff.
Transfer to the baking tin and bake for about an hour or until golden brown.
Check for doneness by testing with a wooden skewer, if any uncooked mixture sticks to the skewer, continue to bake the cake for a further 10 minutes or until the skewer comes out clean.
Leave in the tin for 10 minutes then turn out onto a wire rack until completely cool.
Linking this post to Weekend Cooking @ Beth Fish Reads
click on the link to see Beth's review of
The Mozza Cookbook