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In our Bistro, there is one very special cake that always receives lots of admiring comments from visitors and colleagues; the scrumptious Apple Cake. It is also one of the first things our chef, Stephen, learned to make when he started working in kitchens. Now he has kindly shared the recipe with all of us so that we can attempt making it at home.
225g butter (plus extra for the tin)
450g cooking apples (tinned apples can be used)
280g golden caster sugar
2 tsp vanilla extract OR 2 tsp of almond essence – both give the cake a different taste
350g self-raising flour
2tsp baking powder
demerara sugar, to sprinkle over the top of the cake
Wash and dice the apples.
Measure out the butter into a saucepan and put on low heat to melt.
Sieve the flour into a mixing bowl then add the baking powder and caster sugar.
Crack the eggs and add the essence. Mix lightly into the flour mix.
Once the butter is melted, add it to the flour and eggs and mix to a paste. This should look smooth after 2 minutes of mixing.
In a greased cake tin, put enough cake mix to cover the bottom. Then evenly spread the sultana over it. Then add the apple.
Cover with the rest of the cake mix and sprinkle the top with demerara sugar.
Bake in the oven for 50 minutes at 160oc. Make sure the cake is cooked by using a knife.
Stephen’s tip: The apple cake is even better served warmed and with a good quality vanilla ice cream.
Please note that the Bistro is closed on Christmas Day 25 December, Boxing Day 26 December and New Year’s Day 1 January.
The Bistro team looks forward to welcoming customers as usual on 27-31 December, and again from 2 January onward.