i just happened to post after a long drawn hiatus and talked about how time had flown that it’d already come to be september and now i can’t help wondering it’s october already. time flies and though most things may become irrelevant with it, some things are timeless. like this recipe i baked a long ago in time but still has its place in my memory that i keep coming back to it – my first dutch apple cake ever, by rachel allen.
- 2 eggs
- 175 g caster sugar, plus extra for sprinkling
- 1/2 tsp vanilla extract
- 85 g butter
- 75 ml milk
- 125 g plain flour
- 1/2 tsp ground cinnamon
- 2 1/4 tsp baking powder
- 2 cooking apples, peeled, cored and thinly sliced
1. preheat the oven to 200C. line the sides and base of a 20 x 20cm square cake tin with parchment paper.
2. using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. pour the mixture into the prepared tin and smooth the surface.
4. arrange the apple slices over the batter. (they will sink to the bottom.) sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C and bake for a further 20-25 minutes or until well risen and golden brown.
5. remove the cake from the oven and allow to cool for 20 minutes in the tin. cut into squares and serve.
this recipe makes a delightfully light and moist sponge cake with the goodness of apple and cinnamon. my cake did not have a browned crust like the one on this site but was delicious nevertheless. there are a ton of apple recipes i want to bake this season and hoping i will get to it before it’s next fall already!