Serve this moist cake with a caramelised apple topping, for a special afternoon tea or as a dessert.
Organic Apple Cake with Honey and Cinnamon Creme Fraiche
2 organic eating apples
225g Tate & Lyle Organic Demerara Sugar
200g Yeo Valley Organic Butter, softened
3 Waitrose Columbian Blacktail Free Range Organic Eggs, beaten
200g organic self-raising flour
150g pot Yeo Valley Organic Natural Yogurt
For Crème Fraîche:
500g Yeo Valley Organic Half Fat Crème Fraîche
2 tbsp Waitrose Organic New Zealand Forest Honey
½ tsp organic cinnamon
- Preheat the oven to 180°C, gas mark 4. Lightly grease a round 20cm loose-bottomed cake tin, line the base with baking parchment, then grease the top of the parchment.
- Core the apples and slice thinly (no need to peel). Put them in a large bowl, add 25g of the sugar and toss well to coat. Arrange the slices in the tin, overlapping them slightly to form circles.
- Beat the butter and remaining sugar together until light and fluffy, using an electric hand whisk or wooden spoon. Add the eggs, a little at a time, until they are fully incorporated and the mixture is smooth. If the mixture begins to curdle, simply add a spoonful or two of the flour and continue to add the egg.
- Fold in the remaining flour and yogurt, then carefully spoon the mixture over the apples. Place the cake tin on a baking tray and bake for about 1 hour, or until golden and springy to the touch. Remove from the oven and leave to cool for 20 minutes or so. Turn the cake out onto a wire rack and leave to cool completely.
- Spoon the crème fraîche into a serving bowl. Beat the honey and cinnamon together, then stir gently through the crème fraîche. Chill. Serve the cake in slices, with the honeyed crème fraîche.
The cake will keep for 2-3 days in an airtight container.
Continue the theme with Westons Organic Cider (500ml), a refreshing drink with ripe apple aromas.
- Preparation time: 20 minutes
- Cooking time: 60 minutes
- Total time: 1 hour 20 minutes
Typical values per serving:
Average user rating Based on 59 ratings
This recipe was first published in Sun Oct 01 01:00:00 BST 2006.