Apple And Sultana Cake Food

DORSET APPLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
• Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk - add it gradually until you have a smooth, thick batter.
• Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
• Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.

APPLE AND SULTANA CAKE

Steps:

• Preheat oven to 180°C Line base and sides of a 10.5cm by 21 cm loaf pan with baking paper.
• Sift flour and cinnamon together into a large bowl. Add sugar and mix.
• Combine eggs, essence and cooled melted margarine, and stir into dry ingredients until just combined.
• Fold in apples and sultanas.
• Spoon mixture into prepared pan and smooth surface.
• Bake for approximately 55 mins or until a skewer inserted in the centre comes out clean.
• Allow to cool for 10 mins in pan, then turn out to wire rack to cool completely.

APPLE AND SULTANA CAKE

Steps:

• First make the stewed apple. Peel, core and chop the apple into chunks and add into a large pan with the sugar, cinammon and splash of water. Heat on high until a smooth paste is formed - don't worry about a few lumps. Leave to cool in a bowl of cold water/in the fridge.
• Preheat the oven to 150C fan (170C conventional) and grease a medium sized cake tin.
• Cream the margarine and sugar together in a large bowl until light and fluffy.
• Add the rest of the ingredients, including the cooled stewed apple - if it's too hot then the mixture, eggs in particular, will begin to cook.
• Mix until fully combined and pour into the prepared cake tin. Place in the oven and leave for 35-45mins. It won't rise too much, but is ready when a skewer comes out clean.
• Leave to cool before removing from the tin - it is a delicate cake that will fall apart if not left for long enough.

SULTANA CAKE (SCOTTISH)

Steps:

• Cover the sultanas in water and let them soak overnight.
• Bring the water and sultanas to the boil and then strain off the water.
• Mix in the butter or margarine while the sultanas are still hot.
• Mix in the sugar, beaten eggs and almond essence.
• Sift in the flour and salt and then add in the chopped nuts (if desired).
• Mix well.
• Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
• Pour in the cake mixture and smooth the top.
• Bake in a moderate oven at 350F for 30 minutes.
• Reduce the heat to 300F until the centre is firm to the touch.
• Empty cake from the baking tin and store in an airtight container.