• Makes12
  • CourseCake
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluscooling

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Ingredients

  • 250g essential Waitrose self-raising flour
  • 100g butter, at room temperature, diced
  • 1 pack 4 Best of British Apples, coarsely grated
  • 75g walnuts, coarsely chopped
  • 125g light brown muscovado sugar
  • 1 large Waitrose British Blacktail Free Range Egg
  • ½ tsp Cooks’ Homebaking Vanilla Extract
  • 100ml essential Waitrose semi skimmed milk
  • 100g essential Waitrose soft cheese
  • 100g icing sugar, sifted
  • ½ tsp ground cinnamon
  • 2 tbsp Cooks’ Homebaking Crystallised Sprinkling Stem Ginger

Method

  1. Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with paper cases. Place the flour in a large bowl then, using your fingertips, rub 50g of the butter into the flour until it’s well blended. Stir in the grated apples, walnuts and brown sugar.

  2. Beat together the egg, vanilla and milk then stir into the apple mixture. Divide between the paper cases and bake for 20–25 minutes until firm and golden. Transfer to a wire rack and leave to cool completely.

  3. Beat together the remaining butter and soft cheese until smooth, then mix in the icing sugar and cinnamon. Spoon over the top of the cooled cakes and sprinkle with crystallised ginger.

Cook’s tip

For a firmer frosting, chill the icing before spreading onto the cakes.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,330.51kJ/ 318kcals

Fat

14.3g

Saturated Fat

6.4g

Carbohydrates

42.8g

Sugars

27g

Fibre

1.5g

Protein

4.4g

Salt

0.4g

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Overall rating (3/5)

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