As we come to the end of Winter the weather has been on the colder side, and you definitely look for that little extra something to go with your afternoon “cuppa”. As my husband loves anything with apples, I decided to use them in a cake. After flipping through numerous recipes I decided to make up my own version.
The first cake I made was good, but I decided to make a couple of changes to improve the final result. Rather than just thinly slicing the apples, I cut them again into 3 making smaller pieces so that they would be distributed through the cake more. I also cut down on the quantity of sugar used, even though everyone else thought it was ok, I felt it was too sweet. The second cake was beautiful and definitely moorish, it is hard to stop at just one piece.
Make sure that you grease the tube tin very well to allow the cake to be turned out easily onto the cooling rack. The tin I used was a Baker’s Secret Basics Nonstick Fluted Tube Pan if you don’t have one you can get one from Amazon via the link.
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ teaspoon salt
- 2-½ teaspoons baking powder
- 1-½ cups white sugar
- 1 cup vegetable oil (I used rice bran oil)
- 4 eggs, beaten
- ¼ cup orange juice (I used blood orange freshly squeezed)
- 2 teaspoons vanilla extract
- 3 medium apples – peeled, cored and thinly sliced/diced
- 2 teaspoons ground cinnamon
- 5 teaspoons (extra) white sugar
- Measure all ingredients and grease 10 inch tube tin very well.
- Pre-heat oven to 350ºF (175ºC).
- Combine cinnamon and extra sugar together and mix in apples.
- In a separate large bowl, combine flour, almond flour, salt, baking powder, and sugar. Add apple mix and stir through. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
- Put the batter into the tin carefully and level the top.
- Bake for 60 minutes, checking with a skewer to make sure it is done.
- Cool in tin for a few minutes and then turn out onto the cake cooling rack. ENJOY !!!!