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Pick of the crop

12/6/2020

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Picture
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. 

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:
  1. Heat the oven to 180C. Grease and line a 24cm round spring-form cake tin.
  2. Using an electric mixer beat eggs and caster sugar until pale and creamy.
  3. Add the oil and vanilla and beat till combined. Gently fold in the flour.
  4. 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
  5. Top with the remaining batter and the remaining apples slices.
  6. Sprinkle over the remaining caster sugar.
  7. 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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