Apple Cake -

Apple Cake

This moist cake is best served warm. Goat's milk cream whips beautifully and, flavoured with grated lemon, tastes delicious. If you'd prefer, use soya yogurt or soya cream.

Ingredients

675g/1½lb Golden Delicious apples
Grated rind and juice of 1 large lemon 4 eggs
150g/5oz/¾ cup caster sugar
150g/5oz/1½ cups plain flour
5ml/1 tsp baking powder
Pinch of salt
115g/4oz/½ cup soya margarine, melted and cooled, plus extra for greasing
1 sachet of vanilla sugar for sprinkling
Very finely pared strips of citrus rind, to decorate
Whipped goat's milk cream, to serve

Details

Serves: 8

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 23cm/9in springform tin with melted soya margarine and line the base with non­stick paper.

Quarter, core and peel the apples, then slice thinly. Put the slices in a bowl and pour over the lemon juice.

Put the eggs, sugar and lemon rind in a bowl and whisk with a hand­held mixer until the mixture is thick and mousse-like. When the whisk is lifted out, the mixture should hold it's trail for a few seconds.

Sift half the flour, all the baking powder and the salt over the egg mousse, then fold in gently with a large metal spoon. Slowly drizzle in the melted soya margarine from the side of the bowl and fold in gently with the spoon. Sift over the remaining flour, fold in gently, then add the apples and fold these in equally gently.

Spoon into the tin and level the surface. Bake for 40 minutes or until a skewer comes out clean. Leave to settle in the tin for about 10 minutes, then invert on a wire rack. Turn the cake the right way up and sprinkle the vanilla sugar over the top. Decorate with the citrus rind. Serve warm, with the goat's milk cream.

NUTRITION NOTES Per cake:- Energy 2256kcals/9474kj, Protein 16.8g, Fat 96.42g, Saturated Fat 28.8g, Carbohydrate 350g, Fibre 15g, Sugars 236.4g, Calcium 246mg

Related food category:

• Desserts and Bakes