Words by Hal Keelin

Perfect for a rainy day and a cup of tea, this apple cake is a perfect combination of flavours. Its light, its sweet and best of all its prepped and cooked well within two hours. It’s the perfect way to spend a weekend afternoon.

What do you need ?

  • 225g caster sugar
  • 225g self -raising flour 
  • 225g Butter(unfridged)
  • 3 eggs
  • 2tsp baking powder 
  • 1 Lemon for juice and zest
  • 450 g Cooking apples
  • 25g ground almonds (optional)
  • 1tsp demerara sugar
  • 200g clotted cream – to serve (optional)


  1. Preheat oven 180 C/ fan oven 160 C
  2. Grease cake tin and line with baking sheet
  3. Peel cut and core apples and then cut up into small pieces (1cm)
  4. Squeeze lemon over the apples and set aside in bowel
  5. In separate bowel Cream together sugar Caster sugar and grate lemon over the top, do this until mixture is pale and fluffy
  6. Beat the eggs into the above one at a time, sieve a bit of the flour in for each egg, stir and keep mixture smoothSift in the baking powder and add the ground almonds 
  7. Drain apples well -make sure its not watery- then add to the mixture and stirA picture containing table, sitting, food, coffee

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  8. Add to the prepared cake tin and sprinkle demerara sugar on top
  9. Bake in oven for 1 hour, check its all cooked with a skewer, and leave to cool for 10 mins. 
  10. Serve with clotted cream, put the kettle on and enjoy!
Categories: Local Life

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