November 24, 2013 by dgarnett2013
Wholemeal apple & marmalade cake: Tender Vol II by Nigel Slater
Enough for 10
- 220g butter, at room temp
- 210g light muscovado sugar
- 4 eggs
- 250g wholemeal flour
- 1 lightly heaped tsp baking powder
- 1/2 tsp ground cinnamon
- 200g (peeled weight) apples
- 100g golden sultanas or raisins
- 125g orange marmalade
- finely grated zest of an orange
- demerara sugar
Set the oven at 160 degrees C. Use baking parchment to line a 20cm round cake tin with a removable base, and grease the sides of the tin.
Beat the butter and sugar together in a food mixer until light, fluffy and pale coffee coloured.
Meanwhile, lightly beat the eggs with a fork.
Sift together the flour, baking powder and cinnamon.
Core and roughly chop the apples. They should be under 1cm square. Toss the chopped apples with the sultanas or raisins and stir in the marmalade and orange zest.
Add the beaten egg a little at a time to the creamed butter and sugar, introducing a spoonful of flour if the mixture starts to curdle. Gently but firmly fold in the rest of the flour.
Fold in the fruit and marmalade mixture.
Spoon into the prepared tin, scatter a fine layer of demerara over the top and bake for an hour and fifteen minutes or until a skewer comes out moist but without any cake mixture sticking to it.
Cool before serving.
Made to take to Bay’s house for Saturday breakfast.