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| Apple filled cake a healthier option |
With two apple trees in the garden, there is always a supply of apples stored in the garage or stewed in the freezer. This recipe is a change from the usual crumble or Eves Pudding I usual turn to, to use up the stewed apples I have stored in my freezer.
Recipe Apple and Cinnamon Cake
Ingredients – Cinnamon Cake
170g butter
170g sugar
170g self raising flour
3 medium eggs
pinch of salt
3/4 tsp cinnamon
Ingredients – Stewed Apple
3-4 tbs sugar
8 cooking apples cored and peeled
1 to 2 tablespoons raisin’s (optional)
1/2 tsp cinnamon
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| Apple and Cinnamon Cake |
Beat the butter and sugar together, until light and fluffy. Gradually add the beaten egg, add a little flour if needed to prevent the eggs and butter from separating. Add the cinnamon to the flour, then carefully fold this into the cake mix.
Whilst the cake is in the oven you can stew the apples. Peel and core approximately 7 apples, depending on size. Cut up the apples and place in a saucepan with 3-4 tablespoons of sugar and a splash of water. Simmer until softened, taste and add more sugar if needed or more water, but you want it quite thick. Add half a teaspoon of cinnamon and the raisins if you wish. Stir.
Once the cake and the stewed apples have both cooled, generously spread the apple on one of the sponge cakes to sandwich the two together. Decorate the top with a light sprinkling of icing sugar and cinnamon. I like to think of this as a slightly lighter in fat cake than normal, there is no thick layer of butter cream sandwiching the cake together – just lovely fruit.