250g (9 oz) self-raising flour
A pinch of salt
2 tsp mixed spice
250g (9 oz) soft brown sugar
4 eggs, lightly beaten
225ml (8 fl oz) vegetable oil
315g (11 oz) apples, peeled, cored and roughly chopped
55g (2 oz) sultanas, soaked overnight in a little apple juice
This is a recipe from Richard Maggs, the AGA Cookery Doctor, he says; “apple cakes originated from my home county of Kent where fruit is something you find everywhere. It is a really useful recipe as it can be served as a cake or as a pudding, and you can make endless tweaks to ring the changes. It is also really quick to make when you are busy cooking your evening meal, so perfect for busy families. I think it is at its best served warm, lightly dusted with a little icing or caster sugar. This recipe is served in the tea-rooms at Hever Castle where it is an absolute hit”.
Sieve the flour, salt and spice, and then stir in the sugar. Make a well and add the eggs and oil. Mix until completely smooth, then stir in the apple. Drain off any excess apple juice from the sultanas and add to the mixture. Spoon into a lightly greased 30 x 20 cm (12 x 8 inch) tin.
Bake on the grid shelf on the floor of the Roasting Oven for 25-35 minutes until risen and golden brown. Slide in the cold plain shelf on the second set of runners above if it needs a little protection from over-browning near the end of the cooking time. Leave to cool in the tin.
Lovely with cinnamon cream – lightly whip some double or whipping cream until it just holds its shape, then sweeten with a little sieved icing sugar and powdered cinnamon to taste. Alternatively, ice with a lemon drizzle icing. Mix together 200g (7 oz) sieved icing sugar with the juice of half a lemon made up to 50ml (2 fl oz) with cold water, and drizzle over whilst still warm.