I had read all about the Walthamstow farmers market. Supposedly the longest market in Europe, and boasting a spectacular array of locally sourced wonders. I excitedly dragged Tomasz up there on Sunday (I love a good market), but to my dismay, there were only about four stalls. The rest of the market happens during the week. Damn. We did have a little look though, and ended up picking up some new season Discovery apples, some lovey rye bread, fresh hens eggs, and some very strong cheese.
To cheer myself up after the disappointment I decided to bake this cake. Packed full of apples and cinnamon with a crisp and dark caramelised top, I found this recipe in an old magazine at the doctor's surgery and it's been a firm favourite ever since.
To make you will need:
5 eating apples
3 oz self raising flour
3 oz ground almonds
3 oz white sugar
3 oz brown sugar (plus more for sprinkling on top)
3 eggs
6 oz unsalted butter
Lemon juice
1 tsp baking powder
1 tbsp powdered cinnamon
Peel, core and quarter your apples, then score the outer edges. Squeeze your lemon juice over them to stop them from turning brown and put to one side.
For the cake mix; combine your flour, almonds, cinnamon, baking powder and sugar then cream in the butter until it's smooth. Gradually add in the eggs and beat until it's all combined and smooth. You can do it by hand or in a food processor - just bung it all in together.
Line a baking tin with grease proof paper (I use a rectangular one about the same size as an A4 piece of paper a couple of inches thick). Tip into the tin and spread evenly.
Press your apple quarters (scored side up) into the mix, letting it ooze around and over the sides of the apple pieces. Sprinkle with lots of brown sugar and pop into your oven for about half an hour, or until it's dark brown and crisp on top. The knife should come out clean when you poke it into the centre.
This cake is definitely in one of my non fast days!
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