This came via Nourish Me - a wonderful spot to read at cup of tea time :
http://nourish-me.blogspot.com/2008/08/thirty-seven.html
And happy thirty seven Lucy! Almost 40 is a great age :)
I've tweaked things a bit, but we all loved this, so here is the amended recipe :
~Apple & Olive Oil Cake~
120g sultanas
freshly brewed tea
750g granny smith apples – about 6 med apples
150ml olive oil
200g rapadura
2 eggs
350g wholemeal spelt flour
1 teaspoon cinnamon
2 teaspoons bi-carb soda
1 teaspoon baking powder
½ teaspoon salt
Cover the sultanas with warm tea and leave to soak for 20min - several hours. Drain and reserve liquid.
Peel and core the apples and dice small-med.
Preheat the oven to 180 C. Line a 20cm square cake tin.
Beat the oil and sugar together until the sugar begins to dissolve (check by rubbing a little between your fingers). Whisk the eggs with a fork and add them slowly while beating all the time. Depending on the temperature of your eggs and the grade of oil you have used, this mixture will thicken quickly to a creamy consistency.
Sieve the flour, cinnamon, bi-carb soda, baking powder and salt into a large bowl and add the apple pieces. Mix to coat them in flour.
Add the drained sultanas with the sugar/oil/egg mix and fold to combine. This batter will be quite stiff; add a little of the reserved soaking tea to bring it together if you need.
Turn into the cake tin, cover loosely with alfoil with a slit for steam escape, and bake for 1 hour. Check with a clean skewer and turn tin around and bake for another 15-25 minutes, as required. Cool in the tin, uncovered, then allow to cool completely before storing.
This cake is very moist and filling - fantastic for school lunches, picnics and cup of tea time, and a wonderful way to appreciate the seasonal apple glut.
http://nourish-me.blogspot.com/2008/08/thirty-seven.html
And happy thirty seven Lucy! Almost 40 is a great age :)
I've tweaked things a bit, but we all loved this, so here is the amended recipe :
~Apple & Olive Oil Cake~
120g sultanas
freshly brewed tea
750g granny smith apples – about 6 med apples
150ml olive oil
200g rapadura
2 eggs
350g wholemeal spelt flour
1 teaspoon cinnamon
2 teaspoons bi-carb soda
1 teaspoon baking powder
½ teaspoon salt
Cover the sultanas with warm tea and leave to soak for 20min - several hours. Drain and reserve liquid.
Peel and core the apples and dice small-med.
Preheat the oven to 180 C. Line a 20cm square cake tin.
Beat the oil and sugar together until the sugar begins to dissolve (check by rubbing a little between your fingers). Whisk the eggs with a fork and add them slowly while beating all the time. Depending on the temperature of your eggs and the grade of oil you have used, this mixture will thicken quickly to a creamy consistency.
Sieve the flour, cinnamon, bi-carb soda, baking powder and salt into a large bowl and add the apple pieces. Mix to coat them in flour.
Add the drained sultanas with the sugar/oil/egg mix and fold to combine. This batter will be quite stiff; add a little of the reserved soaking tea to bring it together if you need.
Turn into the cake tin, cover loosely with alfoil with a slit for steam escape, and bake for 1 hour. Check with a clean skewer and turn tin around and bake for another 15-25 minutes, as required. Cool in the tin, uncovered, then allow to cool completely before storing.
This cake is very moist and filling - fantastic for school lunches, picnics and cup of tea time, and a wonderful way to appreciate the seasonal apple glut.
2 comments:
Oh, I'm thrilled you loved it!
It's dense and better the next day. And the next. If you can wait that long...
Thanks for your lovely birthday wishes, Em!
It is one of those better-next-day cakes isn't it? Thankyou so much for the recipe Lucy! It reminds me of my mum's old fashioned brownie cake :)
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