Bake of the Week: South African Apple Cake

EVE’S PUDDING is an old favourite and this week’s bake, South African Apple Cake, is an update on that. It’s an easy bake to make and one that kids will love to help you make – and eat!

Apples and sponge are a classic combo, but if you fancy something a wee bit different, try using pears for a change.

Either way, a slice of this with some cream is the perfect Sunday afternoon treat.

You’ll need:

110g flour
3/4 tsp baking powder
Pinch of salt
4 large apples
2 large eggs, at room temperature
150g caster sugar
1/2 tsp vanilla extract
115g butter, melted and cooled
Whipped cream or creme fraiche, to serve

Method:

Preheat the oven to 180C/160C fan/gas mark 4/350F. Grease and line a 20cm round loose-based cake tin.

In a small bowl, mix together the flour, baking powder and salt.

Peel and core the apples, then dice into 3cm chunks.

In a large bowl, beat the eggs until foamy then whisk in the sugar and add the vanilla.

Whisk in half of the flour mixture, then gently stir in half of the melted butter.

Stir in the remaining flour mixture, and then the rest of the butter.

Fold in the apple chunks until they are well coated.

Transfer the mixture to the prepared tin and smooth the top a little.

Bake the cake for 50-55 minutes, or until a fine skewer inserted into the centre comes out clean.

Allow to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Remove lining paper, then serve with whipped cream or creme fraiche.