Mummy G’s Apple Cake
I don’t often make desserts (as you can tell by the size of the dessert section on this blog!), but I do enjoy eating them. Mostly, I rely on my good friend The Baking Medic (check out her incredibly beautiful blog here), but I was recently introduced to this tasty cake by my Scottish friend and was given the permission to put it on TheSwindian, so here you go!
This Scottish friend of mine likes apples. A lot. He’s the one who introduced me to the sweet apple side that goes so well with pancakes, and when I visited his house a few weeks ago, he made me a cake that was – surprise! – filled with apples. This recipe has been handed down from his mother, hence its name, and it is very simple to make. The only thing that takes time is peeling and slicing the apples, but with a good Swiss knife, even that can be fun! It’s best eaten warm with a drizzle of cream (or maple syrup if you have a very sweet tooth!).
Serves 6-8 people (or two Scotsmen)
- 2 cooking apples, peeled and sliced (if you can’t get cooking apples then use sweet and soft ones, Pink Lady or similar. If using these, add less sugar when layering)
- 140g melted butter
- 85g sugar
- 1 egg, beaten (reserve a tiny bit of this to brush the final cake top)
- 200g flour
- Cinnamon and brown sugar, for layering and dusting
Pre-heat oven to 160 degrees Celsius.
Mix the butter and sugar together, add the egg and fold in the flour. Grease a small round cake tin and cover the bottom with half of this mixture. It should cover most of the base. Don’t worry about getting it perfect or exact.
Put a single layer of apple slices and dust with cinnamon and brown sugar. Keep layering until all the apple slices have been used, dusting with cinnamon and brown sugar every time (if you prefer it less sweet, then just do it every second layer).
Roll the remaining mix flat and spread it over the top of the final layer of apples. Again, don’t worry about perfection as it will get corrected in the baking. Alternatively, roll the mix flat, cut it into strips and put on top in a lattice style. Brush the top with the bit of leftover egg and dust with cinnamon and brown sugar again.
Bake for 45 minutes – 1 hour until the top is golden. Eat warm and drizzle with cream, maple syrup or ice cream (or all at once!).