An abundance of apples always called for an apple cake 🍎 I love making apple cakes in the autumn and serving with ice cream or warm custard, or sometimes even both.
I used red (over-ripe) eating apples here, cut thinly with the skins on. You could easily use cooking apples and remove the skins 👍🏻
3oz soft light brown sugar
1oz caster sugar
Zest of 1 lemon
Juice of 1 lemon
6oz self-raising flour
1 tsp mixed spice
4 small/medium eating apples
2 tbsp granulated sugar
Grease the sides and line the base of a 12″ spring-form tin. Preheat the oven to 200C.
Beat together the margarine, sugar and lemon zest until light and fluffy.
Mix in the eggs and lemon juice.
Gently fold in the flour and mixed spice. Set aside.
Core the apples and thinly slice. Arrange in a circular fashion on top of the greaseproof paper. Sprinkle with the granulated sugar.
Blob the cake batter over the apples and gently spread, ensuring the apples are completely covered. Bake for 20 mins in the preheated oven, after which cover with tin foil and bake for a further 20 mins.