We had a lovely day out at Gibside this week and to my delight they had surplus cooking apples and courgettes that could be taken for a donation. Well, it would have been rude not to! We had the courgette steamed that evening and I saved the apples to make a crumble. This afternoon I suggested it might be fun for my 3 year old to help with said crumble, well apparently he doesn’t like crumble. So, we compromised with a cake. I got the recipe from this recipe book which was given to me by a dear friend. Although I did modify it a bit.
It was time-consuming coring and peeling the apples but everything else was quick. I think it took around 20 mins to prepare before baking.
**Our version was dairy free as we still use dairy free margarine for our son with a cow’s milk allergy.**
- 3oz butter/margarine (can be dairy free)
- 6oz caster sugar
- 1tsp cinnamon
- 1tsp All Spice
- 1lb (ish) of cooking apples
- 2oz raisins
- 2 eggs
- 8oz self-raising flour
- approx 2tbsp sugar for the top (optional) – I used brown sugar
- Peel, core and dice the apples (I kept them and the raisins in water to prevent browning and plump the raisins up a bit)
- Cream butter, sugar until soft and creamy then mix in the spices
- Add the flour and beaten eggs together
- Mix in the diced apples and raisins
- Put mixture into a greased and lined cake tin, mine was 30cm in diameter and sprinkle sugar over the top if desired
- Bake at 180ºC, 160ºC for fan oven, 355ºF or Gas Mark 4 for 40-50 minutes until golden brown
- Can be eaten hot or cold. We had it with custard and it was really yummy! You can find dairy free substitutes for custard and cream or use your preferred alternative milk with old fashioned custard powder.
Acknowledgement: the original recipe was adapted from one by June Falcus of Saltfleet and Skidbrooke WI from the above book.
Let me know if you like it!