This cake is perfect for using those wrinkly apples you find in the bottom of the bowl. It is very moist, great as a dessert served with custard or cream.
200g caster sugar
230g S/R Flour
5 eggs
5 small red apples
2 tsp cinnamon
20ml milk
icing sugar
preheat the oven to 170
Start by mixing the stork, flour, sugar, eggs, cinnamon and milk together.
Peel 2 of the apples and grate them into a cloth, twist and squeeze out all of the excess liquid, gently fold them in to the mixture.
Spoon into a 20cm sq lined tin. Now with the 3 remaining apples slice off the very ends and then slice them into 3 and arrange on the top of the cake batter.
Bake in a preheated oven for about 60-70 minutes. Finally leave to cool slightly then dust with icing sugar.
Peel 2 of the apples and grate them into a cloth, twist and squeeze out all of the excess liquid, gently fold them in to the mixture.
Spoon into a 20cm sq lined tin. Now with the 3 remaining apples slice off the very ends and then slice them into 3 and arrange on the top of the cake batter.
Bake in a preheated oven for about 60-70 minutes. Finally leave to cool slightly then dust with icing sugar.
