Australian apple and raisin cake
This cake is made with no eggs. Useful for those who have an allergy to them.
What you need:
- 1 large cooking apple (peeled, cored and thickly sliced)
- 100 gram butter (softened)
- 100 gram light muscovado sugar
- 1 teaspoon bicarbonate of soda
- 175 gram self-raising flour
- 1 teaspoon cocoa powder
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- 75 gram raisins
- a little icing sugar for dusting
Tin needed: A deep, round, loosebottomed 18 cm cake tin
1: Lightly grease the tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 160ºC. Put the apple slices into a small pan, add a very little amount of water and cook gently until tender. Stir the apple mixture to break it down a little, but it doesn’t need to be a small purée. Remove from the heat and leave until just warm.
2: Put the butter and sugar into a large bowl and beat together until evenly blended. Mix together the warm apple and the bicarbonate of soda in a small bowl (the mixture will froth up, but don’t worry: this is quite normal). Add to the butter and sugar and stir to mix.
3: Sift the flour, cocoa powder, nutmeg and cinnamon into the mixture, add the raisins and fold in gently, using a plastic spatula or a large metal spoon. Turn into the prepared cake tin and gently level the surface with a spatula or the back of a spoon.
4: Bake in the middle of the oven for 50 minutes-1 hour, until the cake is golden brown in colour, springy to the touch and has begun to shrink away from the side of the tin. Allow to cool in the tin for 5-10 minutes, then turn out, remove the base paper and leave on a wire rack to cool completely. Dust lightly with icing sugar before serving.