Thanks to my friend Norma’s very prolific Bramley apple tree I have been playing with apple recipes, including this lovely recipe for Spiced Apple and Cider Cake from Delia Smith’s Book of Cakes 1977.
150g margerine or butter, 150g castor sugar, 2 standard eggs (beaten), 225g plain flour, 1 teaspoon baking powder, 1 teaspoon grated nutmeg, 150ml dry cider, 3 smallish cooking apples.
for the topping
25g butter, 25g plain flour, 50 dark, soft sugar, 2 teaspoons ground cinnamon, 25 g chopped blanched almonds.
Preheat the oven to 350 degrees F/180 degrees C/gas mark4
Brush a deep 8 inch loose based cake tin with melted butter. Line the base with greaseproof paper and brush the paper with the melted butter.
Cream the butter and sugar together until light, pale and fluffy before adding the aggs a little at a time, beating well between each addition. Sieve the flour, baking powder and nutmeg. Fold half of this into the creamed mix using a large metal spoon, followed by half the cider. Then fold in the rest of the flour and finally the last of the cider.
Peel core and chop one of the apples and fold carefully into the cake mix then level with the back of a spoon.
To prepare the topping, measure the butter, flour, sugar and cinnamon into a bowl. rub the mixture until you have a fairly course, crumbly mixture then add the chopped almonds. Quickly quarter, core and peel the remaining apples. slice them thinly and arrange them slightly overlapping in three circles on top of the cake.
Then sprinkle the topping over the apples and bake the cake on the centre shelf for 1 1/2 to1 3/4 hours or until the cake shows signs of shrinking away from the sides of the tin. Leave to cool in the tin for 10 mins before removing carefully and transferring to a wire rack.
Unfortunately it was all eaten before I could take a photo. I’ll have to make another one.