← Nouns Cooking · Bakery

Ingredients

• 500 g apples (about 4), a mix of tart and sweet, peeled, cored and cut into 1.5 cm chunks
• 2 large eggs
• 125 ml sunflower or vegetable oil
• 200 g caster or light brown sugar
• 1 tsp Vanilla extract
• 275 g plain flour
• 2 tsp ground cinnamon
• 1 tsp Bicarbonate of soda
• ½ tsp Salt
• 1 tbsp demerara sugar, to sprinkle (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Oil a 23 cm round springform tin and line the base with baking paper.
2. Whisk the eggs, oil, sugar and vanilla in a large bowl for 2 min until thick and slightly paler.
3. Sift in the flour, cinnamon, bicarbonate of soda and salt and stir until nearly combined. Fold in the apples; the batter will be very thick and look like too little, but the apples release juice as it bakes.
4. Spread into the tin, level the top and scatter with demerara sugar, if using.
5. Bake for 50–55 min until deep golden and a skewer pushed into the centre (between apple pieces) comes out clean. Cool in the tin for 20 min before releasing.
6. Serve warm with custard or cream, or cold with a cup of tea.

Tips

• Bramley or Granny Smith apples give a tangy contrast; sweet apples hold their shape better. A mix of both is best.
• Add 75 g chopped walnuts or raisins with the apples if you like (walnuts add tree nuts).

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs Joy of Baking