Toby’s apple cake
Toby is a regular helper at the biennial Hollydyke House openings.
He says; In the autumn we collect apples from the orchard. We take most of them off to be juiced locally for bottles of apple juice, some are sold at our garden openings. Granny makes a delicious curried parsnip and apple soup, and I make loads of apple cakes for the February snowdrop opening. The apple cakes are now famous, and I am told quite a lot of people just come for the apple cake and custard in the winter when it’s cold weather. We serve the cake in the summer opening just as cake.
Granny and Grandpa have been opening their garden for 20 years, and they say every year that it will be the last, but we continue every year.
Instructions
- Mix marg, sugar, eggs, flour, baking powder and almond essence in mixing bowl until smooth
- Grease loose bottom 20cm deep tin.
- Place half the mixture into the tin.
- Lay apple on mixture, keeping some back for the top of the cake 5.Add the rest of the cake mixture, topped with the remaining apples.
- Sprinkle flaked almonds mixed with Demerara sugar on top of cake.
- Bake at 160C for about one and a half hours. (About half way through I cover with grease proof paper to avoid burning).
Note. We use apples from trees I believe may have been in the garden since Victorian times. Blenheim Orange and Cateshead. But of course any cooking apples ideal.
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Ingredients
- 3 large eggs
- 200g unsalted marg
- 310g castor sugar
- 1tsp almond essence
- 310g self raising flour
- 1tsp baking powder
- 450g apples, cored peeled and sliced
