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The Great Andrew Bakeoff - Whitlenge Apple Cake

Whitlenge Apple Cake

Quite possibly one of the best dessert apple cakes, quick and simple to make and can be served as cake or a pudding.


5oz/150gm butter

2 large eggs

8oz/225gm castor sugar

3 teaspoons/15ml almond essence

8oz/225gm self-raising flour

1.5 level teaspoons baking powder

1.5 lb/675gm cooking apples (prior to peeling)

Icing sugar

Pre-heat the oven to 190C/Gas No.5
Grease and line with baking paper a 10 inch/25cm loose bottomed cake tin.

1. Melt the butter in a pan over a medium heat and pour into mixing bowl.
2. Add the eggs, sugar and almond essence – beat well until mixed.
3. Fold in the flower and baking powder – spread 2/3 of mixture into cake tin.
4. Peel, core and slice the apples and arrange roughly on top of mixture in the cake tin.  Don’t worry if it’s not smooth it will even out during cooking.
5. Bake for 1.5 hours until the apple is tender when prodded with a skewer.
6. When cooked loosen the sides of the cake with a knife and leave to cool.
Dust generously with icing sugar and serve with whipped cream or ice cream.

Serves 8-10


Next time – a boiled fruit cake with a hint of the tropics!

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