When I started to make this cake, I thought I would make it just as slim as Nigel describes on his book The Kitchen Diaries [p. 306] but then I came up with a loaf tin which gives a thicker sponge with richer topping. I don't have a particular reason, really. Perhaps, my mind has been a bit occupied with something much bizzare than just a simple thing.
On weekend, I have tried to make Denise's lime and coconut cupcakes, I know I'm a bit obsessed to try them out as I do believe the lime and coconut combination will make a great flavour, and they are delicately flavoursome. In the afternoon after I've finished schooled my son, I also make this apple cake to think about An Apple A Day event hosted by Ma Che Ti Sei Mangiato...
English Apple Cake
Source: Nigel Slater. The Kitchen Diaries. p. 306.
I sprinkled the almond slices for the crunchy 'effect' and more cinnamon on top with the breadcrumbs. Tastes some nutty burst in between the sugary crumbs and moist apple chunks with lovely soft buttercake. The recipe is quite simple with using same amount of butter, sugar and flour. The rest of them are yours.
130g unrefined caster sugar,
3 'eating' apples (dessert apples),
the juice of half a lemon,
½ tsp ground cinammon,
2 Tbs demerara sugar,
2 large eggs,
130g plain flour,
1 tsp baking powder,
3 Tbs fresh white breadcrumbs,
a little extra sugar
Preheat the oven to 180C/Gas 4. Prepare 24cm square cake tin, lined with baking paper. Beat the butter and sugar in a mixer bowl unti light and fluffy. Meanwhile, core and cut into small chunks the apples and drop them into a bowl of lemon juice. Toss the apples with cinnamon and sugar. Break the eggs, beat them loosely with fork. Pour a little at a time into the mixing bowl, mixing well. Sift the flour with baking powder then fold in gently into the egg mixture. Scrape into the lined cake tin. Put the apple chunks on top of the cake mixture, sprinkle with breadcrumbs and a little of sugar, if desired. Bake for 45 minutes to an hour. When it's baked, the cake will turn reasonably brown and firm in the middle. Leave to cool for about 10 minutes. Serve warm with pouring cream (single/fresh cream).