Sunday, 6 November 2011

Bonfire Night cake....

It's a race against time. Wasps vs me on who can get through the most apples and pears.

Yesterday I made a delicious apple coleslaw with red cabbage from the Cornish Food Box Co. I sliced it with grated apple and carrot and a few slices of spring onion. It didn't even need a dressing it was so crunchy and sweet. This cake was made for bonfire night. It's not a cake for a birthday or a special occasion. It's just one of those cakes that takes about half an hour so when you fancy a cup of tea and a slice it's there hot out of the oven.

Toffee apple cake (8 slices, 6 if you're as chubby as me)

3 eggs (172g)
172g self raising flour
172g soft brown sugar
172g butter
2 medium apples (don't bother peeling, just core them and chop into chunks about the size of sugar lumps)
10 cubes fudge

Preheat the oven to 180'c. I weighed three eggs in their shells and it came to 172g so weight all the other cake ingredients to exactly the same weight. If your eggs weigh more or less alter the amounts for the flour, sugar and butter. Put the butter and caster sugar in a bowl and mix together. (I usually pop the butter somewhere warm to soften it.) Add a beaten egg one at a time. (If it curdles add a little of the flour. Then add the rest of the flour and give it a good mix.

Add the apple and fudge and spoon into a lined 8 inch tin. Pop in the oven for about 30 minutes or until a knives comes out clean.

Cool on a cooling rack for as long as you can.

I managed to take a photo of a piece with no 'toffee' in at all. #rubbishblogger


  1. What a delicious, Autumnal, warming bake...would a generousness pouring of custard be good with this do you think?