Baby-led

Spanish Apple Cake

June 29th, 2011

This delicious, moist cake has plenty of fruit in it and is quick and easy to make, using olive oil rather than butter.
* 250g (9oz) self-raising flour
* ½ tsp cinnamon
* 50g (2oz) caster sugar
j* uice and zest of 1 unwaxed lemon
* 2 eggs, beaten
* 160ml (5½fl oz) olive oil
* 450g (1lb) crisp dessert apples

Preheat the oven to 180°C/350°F/Gas Mark 4.

Sift the flour and cinnamon into a large bowl and add the sugar and lemon zest.

Make a well in the centre and add the eggs, olive oil and lemon juice, stirring as you go, to make a smooth mixture.

Peel, core and chop the apples into roughly 2cm (1in) cubes. Fold them gently into the cake mixture and pour everything into a lightly greased 17cm (7in) round cake tin.

Oven bake for 40–45 minutes until firm to the touch in the centre and golden brown on top.

Leave the cake to cool slightly in the tin for a few minutes, then turn out on to a wire rack.

Serve cold as a snack, or warm with cream or home-made custard (see page 161 in the book) .

Option
• You can swap the cinnamon for nutmeg, or use crisp pears instead of apples.

Categories: Recipes |

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