The wind is blowing and the rain is hitting the windows hard. Inside we have the fire going and the smell of a lovely cake working it's way through the house. Staying indoors really seems like the right thing to do.
This cake is moist and gorgeous and just hints at some Christmassy flavours. A bit like a warm up - next weekend it is the first of December and then we can all go for it with cinnamon and cloves, mulled wine and Bing Crosby and everything else. Although I still think it will be too early to get a tree - there is an ongoing debate about this in our house and I haven't quite made up my mind yet...
To make the cake you need:
3 Medium Sized Apples
180 gms Sugar
130 gms Butter
230 gms Plain Flour
100 ml Milk
2 tsp Baking Powder
1 tbsp Ground Cinnamon
2 Good Handfuls of Raisins
Start by preparing the apples. Wash them then cut them in half and carefully remove the cores. Slice the apples very thinly, ideally you want slices that are 1-2 mm thick. Keep one apple half behind and chop it up roughly together with any leftover apple bits or slices that are too thick or thin, these bits will go into the batter and add moisture to the cake.
Melt the butter and allow it to cool. Beat the butter and sugar together until it is pale and fluffy, then add the eggs one at a time. Pour in the flour, baking powder, cinnamon and milk and stir until the batter is smooth and lump free. Stir in the chopped up apple bits and one handful of raisins. Pour the batter into a greased and breaded cake tin.
To decorate, start sticking the apple slices into the batter at an angle. Work your way from the outside towards the centre. As you get closer to the middle of the tin, you can bend the slices slightly as you push them down to give them that petal look. Scatter the rest of the raisins over the top and bake for 50 minutes at 200 degrees.
Perfect served on its own, but some custard on the side would take it to another level. Dig in!