Hello again. We’re well into the season of Autumn now, and it wouldn’t feel complete if I didn’t share an apple recipe with you. It has been a bumper year for apples in the UK. Back at the end of last month, the old apple tree in the garden was groaning with fruit, and on a dry, bright day, it was finally time to relieve the tree of all its fruit.
With the very sunny and warm summer we enjoyed here, the apple crop was much sweeter than ever before, so as well as being used in cooking, the apples make good eaters this year. There were far too many for one household to cope with, I am pleased to say that several local families in the town were able to enjoy a bag full this year.
On with the recipe. The main preparation for the recipe is the apples, after that there is only a very simple cake batter to make. I picked out the smaller apples for my tin. If you have larger apples, you may want to slice them into quarters or thick rings rather than simply cutting them in half.
Make the cake the day before you want to serve it because it will benefit from a few hours keeping. The flavour and texture will improve greatly overnight. The recipe makes quite a large cake, but it freezes well so you’ll have plenty for another day. Serve warm as a pudding with custard, or cold as a comforting cake.
Serves: about 10
- Finely grated rind and juice 1 lemon
- approx. 9 small cooking or eating apples
- 2tbsp stem ginger syrup (I used the syrup from the jar)
- 125g plant butter
- 125g treacle
- 125g golden or corn syrup
- 125g light soft brown sugar
- 250g gluten free plain flour
- 250g gluten free porridge oats
- 1tsp bicarbonate of soda
- 4tsp ground mixed spice
- 75g chopped stem ginger
- 175ml oat milk or other plant-based milk
1.Put the lemon rind to one side. Add the juice to a bowl of cold water. Peel and core the apples; cut in half and place in the lemony water to help prevent browning. Leave aside until ready to assemble the cake.
2. Put the butter, treacle, golden syrup and sugar in a saucepan, and heat gently to melt. Mix well then leave to cool for 10 minutes.
3. Preheat the oven to 180°C, 160°C fan oven, gas 4. Line a 20 x 30cm tin with baking parchment and drizzle the base with ginger syrup. Drain the apples, pat dry with kitchen paper and arrange over the bottom of the tin – see above.
4. Put the flour, oats, baking soda and spice in a bowl. Mix together and make a well in the centre.
5. Pour in the melted ingredients and add the reserved lemon rind and chopped ginger. Carefully mix everything together along with the milk, then spoon over the apples making sure they are covered.
6. Stand the tin on a baking tray and bake for about 50 minutes until firm to the touch. Transfer the tin to a wire rack and leave to cool completely. Turn out on to a large sheet of baking parchment. Wrap carefully and store in an airtight container overnight to allow the flavours to develop.
I mixed some of the ginger syrup from the jar of stem ginger with plain carob syrup and drizzled it over the cake to serve.
That’s me for another week. Until next time, happy baking 🙂