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Devon Apple Cake

March 8, 2012

Today my nephew Danny is 18 and I’m making a cake in his honour – he won’t get to eat it unfortunately, because he lives in Brighton and the cake is in Totnes which is a fair way a way, but it’s the thought that counts.  It’s a traditional (ish) Devon apple cake which I’m sure he’d love (and there were quite a few apples that needed eating in the fridge, and Arlo begged me not to make something which involved root vegetables, and I had tea with Sally this morning and she inspired me by providing scones with clotted cream which I haven’t had for ages – cream that is).

This cake is OK with wholemeal flour – quite nice even –  as long as you eat it with clotted cream. It’s also simplicity itself to make.

You need 4 eating apples – about 12oz before peeling – 7 oz self raising flour, 1 oz fine oatmeal, 4 0z brown sugar, 4oz chopped butter, 1teaspoon of cinnamon, 1 teaspoon of mixed spice and an egg. Grease and line an 8″ square tin. Rub the butter and all the dry ingredients together until they look like breadcrumbs, then peel, core and chop the apples into small pieces and add them. Stir and then break the egg in and add it. Stir but not too much. It will look far  too dry and as if you need to add a load of liquid. Don’t. It will work. Pile the mixture into your tin and bake in a moderately hot  oven for about 40 minutes until it looks done and is slightly brown on top.

It’s lovely eaten warm with clotted cream, but it’s OK cold too. You could always warm it in the microwave to freshen it up like Sally’s mum does.

Happy Birthday Danny!

One Comment leave one →
  1. March 14, 2012 3:38 pm


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