Spiced apple cake
After a number of trials and tweaking of recipes to suit her taste, Lynsey Bartlett’s apple cake is loaded with classic spices to keep you warm in winter. This is a delicious, quick and easy cake that even a novice baker can make, she says . . .
3-4 apples, peeled and thinly sliced
2 cups sugar
2 eggs, beaten
2½ cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp cardamom
A good handful of sultanas amd walnuts
¼ cup walnut pieces
Icing sugar to dust
Preheat oven to 150°C / 300˚F. Grease the sides of a 25cm diameter cake tin and line the base with baking paper. Or else you can bake two small cakes but you would need to adjust the cooking time accordingly.
Melt butter in a large pot. Remove from heat and mix in the peeled, sliced apples and sugar.
Then add the beaten eggs.
Slowly stir in flour, baking powder, baking soda, cinnamon, cardamom, sultanas and walnuts.
Stir all the ingredients just enough to blend evenly.
Spread into prepared tin and bake it for approximately 1 hour 20 minutes. To check if it's fully baked, I usually press the cake and look at the edges as they will have shrunken a little away from the sides of the cake tin. However, you can also check it with a skewer and if it comes out clean, it's done.
Cool it for 15 minutes before turning out of the tin. If desired, top with extra walnut pieces and dust with icing sugar before serving.