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140g butter, softened, plus extra for greasing
85g golden caster sugar
1 British Blacktail Free Range Medium Egg
200g self-raising flour
1 tbsp demerara sugar
Dusting of icing sugar (optional)
Clotted or double cream, to serve
For the filling
450g Bramley apples, peeled, cored and cut into 1cm slices
3 tbsp light brown soft or demerara sugar
3 tbsp apricot jam
1. Generously butter a 20cm loose-bottomed or springform tin, to ensure the crust turns out golden and buttery. Using a stand or electric hand mixer, mix the first four ingredients to make a sticky cake mixture. (You can use a wooden spoon and elbow grease, but if so, make sure your butter is soft.)
2. Spoon about 2/3 of the cake mixture into the buttered tin and use a fork to spread it lightly over the base. It’s a bit fiddly, but it needs to cover the base completely.
3. Toss together the apples and sugar, then arrange in a thick layer on top of the mixture. Dot with the jam and spread roughly over the apples.
4. Spoon over the remaining cake mixture and, using the fork, spread it over the apples. Try and get it more or less even, but don’t worry about a few gaps, as it will spread.
5. Sprinkle with 1 tbsp demerara to add light crunch and bake at 170ºC, gas mark 3 for 1 hour-1 hour 10 minutes – no need to preheat the oven. Rotate the cake halfway through and use a small knife to check the apple is tender before removing.
6. Allow to cool for 10 minutes, then remove from the tin and serve warm or cold, dusted with icing sugar if liked, with clotted or double cream.
I like this plain and simple, but if you make it often, as I hope you will, you can get creative with these ideas:
• Add 1 tsp mixed spice, cinnamon, or other spices to the sugar when tossing apples.
• Instead of apricot jam, use blackcurrant jam, honey or a mixture. I’ve been using marmalade too.
• Sprinkle over 1 tbsp lightly crushed flaked almonds with the demerara at the end.
• Try serving this with custard and/or ice cream.
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