Keep the home front baking: Tearoom apple cake

By Annie Bell

Published: 00:02 GMT, 11 November 2018 | Updated: 00:34 GMT, 11 November 2018

MAKES 1 X 22CM LOAF

400g bramley cooking apples

100g unsalted butter chilled and diced plus extra for greasing

200g plain flour sifted

1 heaped tsp baking powder sifted

100g golden caster sugar

75g candied peel

2 medium eggs

100ml whole milk

FOR THE TOP

½-1 eating apple

1 tsp caster sugar

knob of butter

★ Preheat the oven to 190C/170C fan/gas 5. Butter a 22cm nonstick loaf tin about 1.3 litre capacity and line the base with baking paper. Peel, quarter and core the bramleys and cut into 2.5cm dice. Combine the butter, flour, baking powder and sugar in a food processor and whiz to crumbs. Transfer this to a large bowl and stir in the diced apples and candied peel. Whisk the eggs and milk together in a small bowl, add to the main mixture and stir to combine. Transfer to the prepared tin and smooth the surface. Thinly slice the eating apple into rounds or wedges as preferred (no need to peel) and scatter over the top. Sprinkle with 1 tsp sugar, dot with butter and bake for 60-70 minutes or until a skewer inserted at the centre comes out clean. Run a knife around the edge and turn the loaf on to a wire rack the right way up to cool. Peel off the base paper before cutting.

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