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Apple Cake
Apple and Plum Cobbler
by Helen Storey
by abibansal
225g softened butter Being a huge fan of desserts but
400g Bramley apples, cleaned having recently cut down on wheat
& died to about 1cm (0.5inch) and dairy I needed a variation on a
2 tablespoons raisins crumble that wasn’t going to skimp
1 lemon - zest and juiced on taste or texture. I made this up
225g golden caster sugar as I went along the other week and
3 eggs since then I have thought of little
225g self raising flour else apart from when I would be
2 teaspoon baking powder
Drain excess lemon juice from the
able to make it again. So here is the
1 teaspoon cinnamon
apples and raisins and add to the
method as I did it and also including
25g ground almonds (optional)
cake mixture.
amendments for the wheat and
1 tablespoon demerara crystal dairy eaters.
Tip the whole lot into the cake tin
and shake gently to level, sprinkle
Punnet of fresh plums- I used
Preheat oven to 180 degrees
the demerara sugar over the top.
ten (slightly unripe and tart
centigrade/gas mark 4. Line the if possible if they are more
base of a 23cm (9inch) cake tin
Bake for 1 hour, cover the top
ripe then omit the sugar when
and lightly grease the sides.
with tinfoil if it starts to brown too
stewing) pitted and chopped
Put diced apples, raisins and
much.
into quarters.
lemon juice in a bowl. One apple (I recommend cox or
Leave to cool in the tin for 10-
a similar tart english variety)
Cream together caster sugar,
15 minutes then turn out onto a
chopped (i don’t peel my apples
butter and lemon zest until pale &
serving plate.
as I like the texture but you may
fluffy, add the eggs gradually then of course do this)
fold in the flour, baking power One teaspoon of vanilla extract
and cinnamon (and almonds if Two teaspoons of brown sugar
you are including them).
 ukhandmade Winter 2008
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