I saw a recipe for an Irish apple cake on The Baker Upstairs that looked lovely and I used the recipe for my version of the cake. I adapted it a bit to: (a) include some almonds that were lying around, (b) add some wholesomeness by adding oats to the flour content and (c) adding some vanilla too. My fourth alternation (my idea was to add some raisins to the apple mixture - I personally love the combination of apples and raisins ...) didn't get the approval of my dad and sister so wasn't executed.
So the original recipe was only a guideline to the measurements for me :)
It's result was a tasty cake that wasn't heavy at all.
- 2 apples
- 1/2 teaspoon cinnamon
- 2 teaspoons white sugar
- 5 tablespoons oats, ground to resemble flour
- 4 tablespoons ground almonds
- 110 grams plain flour
- 50 grams vanilla pudding powder
- 150 grams white sugar
- 8 tablespoons butter
- 3 teaspoons baking powder
- 1 egg
- 125 ml milk
First butter and flour a round cake tin (diameter of about 28 cm). Preheat the oven to 175°C.
Cut the apples in small cubes and mix them with the two teaspoons of sugar and the cinnamon.
Mix the flour, the vanilla powder, baking powder, the sugar, ground oats and ground almonds.
Put the 8 tablespoons of butter in the flour mixture and mix it through by hand so that a course mixture is formed.
Mix the milk and the egg with a fork and add this to the rest of the ingredients. Then, mix until just combined.
Put 2/3 of the batter in the cake tin and spread the batter to cover the whole surface.
Then scatter the apple mixture on top of the batter. With a spoon, put some dollops of the rest of the batter on top of the apples. Try to spread the remaining batter as well as you can to cover the apples.
Put in the over for about 25 minutes or until lightly browned on top.
Serve slightly cooled.