Last week I made a Somerset Apple cake, I got the recipe from the beautifully written and photographed book ‘Gorgeous Cales’ by Annie Bell. (photographs by Chris Alack).
This is how it was in the book
Somerset Apple Cake
2 Granny Smith Apples
A couple of squeezes of lemon juice
175g golden caster sugar
175g unsalted butter, diced
3 medium eggs, separated
175g ground almonds
1 teaspoon baking powder
2 tablespoons of apple brandy or calvados (optional)
Makes 1 x 20cm cake
Peel, quarter and core the apples. Slice two of the quarters wafer thin, toss with a squeeze of lemon juice in a bowl and set aside. Slice the remaining apple quarters more thickly. Transfer into a bowl, toss again with a squeeze of lemon, and sprinkle over 1 tablespoon sugar. Toss to coat the slices and put aside for 10 minutes while you prepare the cake mixture.
Preheat the oven to 140 oC fan / 160 oC / gas mark 3 and butter a 20cm cake tin 9cm deep with a removable base. Cream the butter and remaining sugar together until light and fluffy in a food processor. Beat in the egg yolks, then incorporate the ground almonds and baking powder, working with the mixture as little as possible, then transfer the mixture to a large bowl.
Stiffly whisk the egg whites in another bowl and fold them in two goes into the cake mixture. Add the apple brandy or calvados, if using, and any juice given out by the thickly sliced apples. Darin these thoroughly on kitchen paper and gently fold them into the mixture. Transfer it to the prepared cake tin and smooth the surfaces. Drain the reserved finely sliced apple and arrange on top of the cake, sticking some of the slices in at an angle. Bake for 1 hour 15 minutes or until golden and a skewer inserted into the centre comes out clean.
Run a knife around the edge of the cake and leave it to cool for several hours. Dust with icing sugar. Being such a moist cake it keeps well in a covered container, and can be reheated if you want to serve it warm.
Recipe taken from Gorgeous Cakes by Annie Bell
As with everything I try and make when I go to the cupboard I don’t always have the right ingredients so I did substitute a few things, namely being 2 Granny Smith Apples, and 175g golden caster sugar. I used the apples I had from our Riverfood fruit and veg box (can’t remember the variety I’m afraid, but crunchy and juicy!). Instead of Golden caster sugar I used a soft brown sugar instead.
Here is a picture of how it came out
I know from the picture it looks like it a slightly burnt, but believe me it wasn’t think the lighting was a bit odd. Spen loved it and the while thing got demolished in as little as a 2 days! Glad to see I can get something right! Lol!
Anyhow the recipe was a great success so I thought I would share it with you all, as usual I haven’t been posting as much as I should have but I’ll be doing some crafty Christmas bits over the next few weeks so will be updating things a bit more regularly!