I buy so many food magazines every month that, to save myself from being buried under piles of paper, I tear out the recipes that I might make and then pass the magazine on to the CCM (Caked Crusader’s Ma).
This recipe was one that caught my eye and I tore it out. However, I didn’t tear out the full page photo of it as I’m trying to keep my recipe files as compact as possible and the little photo on the recipe page was adequate.
When I went round to visit the CCM she presented me with the full page picture. The conversation then followed thus:
Me: oh, I don’t need that – I tore the recipe out.
CCM: I know, but I thought you might like this visual aide.
Me: Not really. I will make it at some point.
CCM: Why not next week?
Me: Are you trying to subtly hint that you want this cake?
CCM: I wasn’t aware I was being subtle.
So, here’s the cake! It’s a modern take on the traditional Eccles cake but, whereas the Eccles cake encloses the fruit in an individual pastry pasty, here the filling is in a sponge cake.
I loved the spiced fruit filling and also that the sponge contains apples. It’s a lovely concoction of warming flavours and textures. The restrained amount of white glace icing on top is a perfect addition!
On a different note, the CCB (Caked Crusader’s Brother) bought me a present this week:
Now normally, I wouldn’t be pleased to be gifted a tube of toothpaste; I would think they were trying to tell me something but this is cupcake flavoured toothpaste and it tastes just like vanilla buttercream – it is delicious. I will hold off worrying until he presents me with a can of cupcake deodorant!
For the filling:
1 teaspoon ground cinnamon
1 teaspoon mixed spice
½ teaspoon freshly grated nutmeg
30g unsalted butter, melted
2 tablespoons light brown sugar
Dash of lemon juice
For the cake:
2 medium sized eating apples peeled, cored and diced into small pieces (I used pink lady apples)
250g unsalted butter, at room temperature
250g light brown sugar
2 teaspoons vanilla extract
100g plain flour
250g self raising flour
100g icing sugar
Enough water to make a runny but thick glaze
Start by making the filling: place all the ingredients in a bowl and mix until the spices, sugar and butter have coated all the fruit. Put to one side.
Preheat the oven to 160°C/fan oven 140°C/320°F/gas mark 3.
Line a 20cm round springform tin with baking paper.
Peel, core and chop the apple into small pieces (about 1cm square max) and put in a bowl of cold water with a dash of lemon juice. This will stop the apple browning.
Place the butter, sugar and vanilla in a bowl and beat together until creamy and pale. Take your time over this stage as this really is the key to making a nice light sponge. The mix will never turn as pale and fluffy as when you use caster sugar, but you will notice it turn paler as you beat.
Beat in the eggs, one at a time. If it looks like the batter might curdle add some of the flour.
Fold in the flours and the buttermilk.
Drain the apple and carefully stir into the batter.
Spoon a generous half of the batter into the prepared cake tin.
Level the surface and spoon in the filling – taking care to leave an inch free around the edge. This is to stop the filling leaking out and burning while cooking, it also means that the cake will hold together better when you cut it.
Spoon the remaining cake batter on top of the filling and level out making sure that you go right to the edge of the tin.
Bake for approximately 1 hour 20 minutes or until a skewer inserted into the cake comes out clean.
Leave to cool, on a wire rack, in the tin. The cake will store overnight in an airtight container.
On the day of serving the cake take it from the tin and place on the serving plate you have chosen.
Now make the glaze to top the cake: place the icing sugar in a bowl and beat in water, a teaspoon at a time.
When you have a runny – but not watery – white icing drizzle it over the cake and leave to set.
Bask in the glory of the wonderful thing you have created.