15 April 2012
We’re back home from our holiday. The bags are unpacked. The laundry is under control. And there’s nothing more to take your mind off missing Scotland already than baking a yummy cake. I’ve been baking this cake for some 13 years or so, and I honestly couldn’t say where the original recipe was from. It started out as a simple loaf cake, probably with vanilla, and I’ve adapted it over the years to include apples and lemon instead.
- 250g butter or margarine
- 150g sugar
- 4 eggs
- 250g flour (works fine with gluten free though makes it a bit crumbly)
- 2 heaped teaspoons baking powder
- 2 medium sized apples
- juice of 1 lemon
- Pre-heat your oven to 180°C.
- Mix together the butter, sugar and eggs until creamy.
- Add the flour and baking powder.
- Chop up the apples into small chunks (you can peel them if you want, but I tend to leave the skin on), and add to the mixture along with the lemon juice.
- Fill the mixture into a baking tin* – for gluten free cake I always line my baking tin with grease proof paper so that I can just lift it out, as it tends to be more crumbly. Otherwise you can just grease your tin with some butter or margarine.
- Bake for 45-60 minutes, depending on your oven. If the top starts to brown, cover with tin foil to prevent burning.
- Leave to cool for at least 5 minutes.
- If you like, you can sprinkle the top with some sieved icing sugar, or make a quick glaze out of icing sugar and lemon juice.
*The mixture is enough for one large cake tin or two regular sized bread tins. I actually made mine in the bread tins, so the husband can take one to work with him tomorrow. You could also halve the ingredients and just make one loaf of cake in a bread tin. As always, all Sunday Sweets are being collected on Pinterest.