This may not be one of the greatest dishes photographically but when it comes to taste it’s sublime. Eat a piece warm with some cream and feel the taste of the apple and cinnamon through the light sponge, with a slight crunch from the sugar encrusted topping!
It’s quite delicious, and very easy and simple to cook. All it needs is about 30 seconds in the microwave to warm up a piece – so it’s very quick to warm through rather than eat cold.
Don’t peel the apples until the very last minute as they turn brown and nasty looking very quickly.
- 2 eggs
- 175g caster sugar, plus 15g extra sugar, for sprinkling (caster and/or a mixture of caster and Demerara sugar)
- ½ tsp vanilla extract
- 85g butter
- 75ml (2 ½ fl oz) milk
- 125g (4 ½ oz) plain flour
- ½ tsp ground cinnamon
- 2 ¼ tsp baking powder
- 2 small (or 1 large) cooking apples
- 75ml double cream, to serve
- Preheat the oven to Gas mark 6.
- Line the sides and base of a cake tin with parchment paper. You can use a cake tin measuring 20 cm x 20cm (8 x 8in) or you can use a loaf tin as I have done for this particular cake.
- Using an electric whisk, whisk the eggs, 175g caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
- Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Allow to cool slightly.
- Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour.
- Pour half of the mixture into the prepared tin.
- Peel and core the apples and cut into thin slices, then arrange them over the batter.
- Pour the remaining batter over the apples and make a smooth surface
- Sprinkle over the remaining sugar - adding more if you wish so that you cover nearly all the surface with sugar (I use a mixture of caster and Demerara sugar or just use caster sugar).
- Bake in the oven for 10 minutes. Reduce the oven temperature to Gas mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.
- Allow to cool in the tin, cut into slices and serve warm with some cream.