Simply delicious

By Jan Cheshire

WE'VE had a very good crop of apples this year, but unfortunately some little demon of a codling moth got into them and spoilt quite a few.  I’ve been able to turn out the odd apple pie and crumble, but I especially liked this German cake as it is so easy to make and does not require me to haul the mixer out of the cupboard.  It is lovely served as a dessert with fresh cream or ice cream.

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APPLE KUCHEN  (GERMAN APPLE CAKE)
Ingredients
100 grams of unsalted butter
100 grams of granulated sugar
200 grams of self raising flour sifted with a little cinnamon (you can leave out the cinnamon if you prefer at this stage. I just like the extra cinnamon in mine.)
1 large egg
A pinch of salt
500 grams (3-4) apples peeled, cored and sliced
55 grams of raisins or sultanas
1 teaspoon of cinnamon
55 grams of demerara sugar (If you cannot find demerara sugar,  use  coffee sugar available in Woolworths)

Method

1. Preheat the oven to 190 grease and line a 7-inch springform tin.          
2. Melt the butter in a pan.
3. Remove from   the heat, cool a bit  then stir in the granulated sugar, flour, egg and salt.
4. Mix gently to a soft dough.
5. Place 2/3 of the dough into the base of tin pressing out gently to cover.
6. Mix together the apple slices, dried fruit, cinnamon and Demerara sugar then arrange in the  tin.
7. Place the remaining dough over top in little clumps, press down lightly.
8. Bake for 1 hour until golden brown.
9. Cool in tin for 20 minutes then transfer to a plate.
10. Serve with cream or ice cream.

Enjoy!