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