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By Jan Cheshire
WE’VE had amazing crops of pink lady and granny smith apples this year. I’ve been wracking my brains as what to do with them all. I have dried them, made cakes, tarts, crumbles, etc. I have even frozen them.
The best thing I made was this lovely and easy cake from a book titled Now for Something Sweet by the Monday Morning Cooking Club. I hope you'll like it too.
WE’VE had amazing crops of pink lady and granny smith apples this year. I’ve been wracking my brains as what to do with them all. I have dried them, made cakes, tarts, crumbles, etc. I have even frozen them.
The best thing I made was this lovely and easy cake from a book titled Now for Something Sweet by the Monday Morning Cooking Club. I hope you'll like it too.
APPLE & JAM OIL CAKE
Serves about 10
Ingredients
6 eggs
345 grams caster sugar
250ml oil
1 teaspoon of vanilla extract
300 grams of self-raising flour, sifted
¼ cup of strawberry jam (I used plum jam)
3 large granny smith apples, peeled and sliced
1 tablespoon of cinnamon mixed with 1 tablespoon of caster sugar
Method:
Enjoy!
Serves about 10
Ingredients
6 eggs
345 grams caster sugar
250ml oil
1 teaspoon of vanilla extract
300 grams of self-raising flour, sifted
¼ cup of strawberry jam (I used plum jam)
3 large granny smith apples, peeled and sliced
1 tablespoon of cinnamon mixed with 1 tablespoon of caster sugar
Method:
- Heat the oven to 180C. Grease and line a 24cm round spring-form cake tin.
- Using an electric mixer beat eggs and caster sugar until pale and creamy.
- Add the oil and vanilla and beat till combined. Gently fold in the flour.
- Pour half of the batter into the tin and dot with the jam. Cover with half of the sliced apple. Sprinkle with the cinnamon and half the sugar
- Top with the remaining batter and the remaining apples slices.
- Sprinkle over the remaining caster sugar.
- Bake for 1 hour then reduce temperature to 160C and bake for 30 minutes until a skewer inserted into the centre comes out clean.
Enjoy!
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