Here’s a tried and tested recipe from my new recipe book; Paul Hollywood’s British Baking. It’s a mixture of favourite recipes from all over Great Britain from Cornwall pasties to Bakewell tarts, Staffordshire Oatcakes to Eccles cakes.
The chunky apples cook down to create a light moist bake!
What you need:
200g plain flour
1 tsp baking powder
1/2 tsp ground cinnamon
100g unsalted butter, diced
100g caster sugar
2 eating apples, peeled, cored and thinly sliced
1 small cooking apple, peeled, cored and thinly sliced
2 large eggs
1 tbsp demerara sugar
What you do:
- Heat your oven to 180ºc and grease and line a deep 20cm square cake tin
- Mix the flour, baking powder and cinnamon in a large bowl
- Add the butter, rub in with fingertips until resembles breadcrumbs
- Stir in the sugar, then the apples
- Lightly beat the eggs with the milk and add to the breadcrumb mixture
- Transfer to the prepared tin, it’s meant to be a chunky mixture
- Sprinkle over the demerara sugar (top tip…break it up, don’t chuck it on in lumps like mine as they don’t break down!)
- Bake for approx 40-50 minutes, the cake will have a golden crust
- Leave to cool before cutting into squares
Top tip – serve warm with clotted cream, it’s delicious!
Until next time…Happy Baking!