This recipe for rustic-style apple and sultana spice cake comes from Sophie Gray's new baking book, Fill the Tins. It's easy to make and doesn't require a cake mixer. It's very versatile and can be served warm or cold either with or without cream or ice cream. Next time, I'd sprinkle cinnamon mixed with raw sugar crystals on top before baking for an extra sweet finish.
I weigh my ingredients so this is the original recipe with metric measurements included.
Apple and sultana spice cakeIngredients
- 125 g butter, melted
- 70 g sultanas
- 210 g plain flour
- 220 g sugar
- 1 t baking soda
- 1/2 t salt
- 1 1/2 t cinnamon
- 1/2 t ground allspice
- 2 cups apple, peeled and chopped (approx 2 medium apples)
- 60 g walnuts, chopped
- 1 egg, lightly beaten
- 1/3 cup milk
- Preheat the oven to 180°C. Line the base of a 20 cm loose-bottom or spring form tin.
- Melt the butter, then add the sultanas so they can soften slightly. Set aside to cool.
- In a large bowl, combine the flour, sugar, baking soda, salt and spices. Add the chopped apple and walnuts and toss them in the flour mixture.
- Add the beaten egg along with the cooled butter mix and milk to the dry ingredients. Fold the mixture together to form a thick batter and pour into the prepared tin. Smooth the mixture over with a spatula, forming a slight mound in the middle.
- Bake for 1 hour 10 minutes or until springy and a skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes, then remove the baking paper and continue cooling on a rack.
|Apple and sultana spice cake|