Mrs Simkins’ Harvest Cake
This beautifully appl-y, cidery cake is just the thing for Autumn. Eat warm or cold accompanied by a cup of your favourite Clipper tea.
- 175g (6oz) plain flour
- 1½ teaspoons baking powder
- 50g (2oz) wholemeal flour
- 110g (4oz) cool butter, diced
- 110g (4oz) granulated sugar (ideally unrefined)
- 225g (8oz) peeled, cored, apples, prepared weight (cooking, eating or a mixture of both)
- 2 medium eggs, lightly beated
- 3 tablespoons cider, ideally fruity, mellow and not too dry
- 1 further apple
- 2 further teaspoons granulated sugar
You will need a greased loose bottomed 20cm (8 inch) cake tin
Preheat oven to 160C (fan ovens) or equivalent remember: oven performance can vary tremendously
Sieve the plain flour and baking powder into a bowl, stir in the wholemeal flour and rub in the butter.
Stir in the sugar. Cut the prepared apple into 1 cm (½ inch) chunks and stir into the mixture.
Stir in the eggs and cider.
Transfer to the prepared tin and smooth the top with the back of a metal spoon: wet the spoon to make it easier. Core the remaining apple, slice thinly, arrange over the top of the cake and sprinkle evenly with sugar.
Bake in a preheated oven for approximately 1¼ hours (if your oven is quite fierce, check after an hour) until springy to the touch and a skewer inserted comes out clean.
Leave in the tin for a few moments, then remove and cool on a wire rack. Store in an airtight tin when completely cold.