I adjusted it slightly to fit what I had in the house and realised once I'd started that my scales were broken (thanks Rhys!), but I pulled out my Russian doll measuring cups and was raring to go!
So, without further ado, here is the recipe:
- 225g self-raising flour
- 1 rounded teaspoon baking powder
- 1 level teaspoon mixed spice
- ½ level teaspoon ground cinnamon
- 3 Bramley apples (about 550g)
- 2 large eggs, beaten
- 75g stork
- 175g light brown soft sugar
- 1 tablespoon milk (if needed)
I just want to mention that my mix looked very apple-heavy and I really wasn't sure if that was right, but trust me, it's ok!
Bramley apple cake.
- 225g self-raising flour
- 1 rounded teaspoon baking powder
- 1 level teaspoon mixed spice
- ½ level teaspoon ground cinnamon
- 3 Bramley apples (about 550g)
- 2 large eggs, beaten
- 75g stork
- 175g light brown soft sugar
- 1 tablespoon milk (if needed)
1. Get a 20cm round tin and butter the inside and line the base with greaseproof paper.
2. Pre-heat the oven to 180°C, gas mark 4 (I have a fan oven so set it to about 150°C)
3. Sift the flour, baking powder, mixed spice and cinnamon into a bit bowl.
4. Peel the apples, if you want to and chop them into small dice. Don't worry about being precise with this, just chop them up quite small. They don't have to be uniform!
5. Pop the diced apples in a bowl and toss with a tablespoon of the flour mixture.
6. Add the eggs, stork (or butter if that's what you're using) and sugar to the rest of the flour mixture and mix it all up until you get a smooth, creamy consistency.
7. Mix in the apples.
8. If the mixture seems a bit dry at this point then stir in a tablespoon of milk to loosed it up.
9. Spoon the mixture into the prepared tin and level it off with the back of a spoon and pop it in the oven.
10. Bake from about an hour or until it feels a bit springy when you poke it!
11. Let it cool in the tin for about 10 minutes and then turn it out, slice and enjoy!