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    Michelle's Utterly Scrummy Estivale Apple Cake

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    Michelle's Utterly Scrummy Estivale Apple Cake

    To celebrate the new apple season, we teamed up with 5 top food bloggers for the Waitrose Brilliantly British Apple Recipe Challenge. They've created some brand new apple-based recipes which we know you'll love.
    Michelle from utterlyscrummy.blogspot.co.uk shows us how to cook a delicious estivale apple cake.

    While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.



    125g butter, chopped
    100g firmly packed brown sugar
    1 tsp vanilla extract or vanilla bean paste
    2 medium free range eggs
    150g self raising flour
    80g plain wholemeal flour
    180ml milk
    1 ripe eating apple, I used Estivale
    4 Tblsp/60ml runny honey


    1. Preheat your oven to 180°C/160°C Fan.  Grease and line a deep 20cm round springform cake tin.  I use disposable paper lines as I bake so much, they are a lot less faff than cutting our paper liners by hand.

    2. Cream the butter, sugar and vanilla in a bowl using an electric mixer for 5 minutes or until pale and fluffy.  Keep the beaters going on a low speed and add the egg a little at a time, beating after each addition, so the mixture doesn’t curdle.  If the mixture starts to curdle add a tablespoon or two of flour to stabilise the batter.

    3. Sift the flours over the mixture, add the milk and fold in until just combined.  Spoon the batter into your prepared cake tin.  Core the apple, cut into quarters then thinly slice.  Arrange the apples slices on the top of the batter in whatever pattern takes your fancy.  Press the apple slices down gently then put the cake into the oven.

    4. Bake the cake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean.  Leave the cake to cool in the cake tin for 10 minutes before removing from the cake from the tin and transferring it to a wire rack to cool completely.

    5. Put the honey in a microwave-safe mug.  Microwave on High (100% power) for 30 seconds until the honey is very runny.  Brush the honey over the top of the cake.  Serve the slightly cake warm with natural yoghurt or cream.

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