A recipe for Miss Larkin’s’s Apple Cake
(use organic ingredients where possible)

 

4 eggs
50g brown (‘golden’) caster sugar
2tbsp fresh lemon juice
1tbsp fresh grated lemon zest
150 brown (‘golden’) granulated sugar
250ml sunflower or light olive oil
250g plain flour
2tsp baking powder
1tsp powdered cinnamon/nutmeg
1tsp real vanilla essence
750g tart proper cooking apples
50g flaked almonds

Heat oven to Gas 3 (170c). Beat eggs & caster sugar for at least 5 minutes by hand until pale & smooth. Mix lemon juice, zest & 100g of granulated sugar then add to egg mixture. Beat well. Add the oil, dribbling it in while continuously beating mixture until incorporated. Sift in flour, baking powder, spices & pour in vanilla, folding in well.

Peel apples, core & slice.

Scrape half of batter into well-greased deep-sided (‘loaf’ type) 23cm baking tin. Scatter with half the apple slices. Spoon in remaining batter, cover with remaining apples. Scatter with flaked almonds & remaining granulated sugar.

Bake for 1 & ½ hours, turn off oven, open door slightly & let cake cool in oven.

Eat warm or cold, with organic vanilla ice cream, vanilla sauce, custard, plain Greek yoghurt (possibly sweetened with a little honey) or by itself secretly in the garden shed. Try not to eat whole cake by yourself, but don’t feel guilty if you do.

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