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  • Seasonal local food recipe No. 297 – Hugh’s chunky apple and marmalade cake

    Posted on October 11th, 2015 Janet No comments

    I am going to make this cake for pudding tonight.  It’s from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day!  The recipe calls for eating apples but I’m trying it with the veg box apples which are cookers.  If you have a nut allergy leave out the ground almonds and substitute with an extra 5 g flour.

    Serves 10-12

    apples-lord-hindlip-camel-csa181009Preparation time: 40 minutes
    Cooking time: 1 hour 15 minutes

    Ingredients
    3 tbsp whisky
    100 g sultanas
    100 g ground almonds
    175 g light brown flour
    2 tsp baking powder
    a pinch salt
    500 g apples, peeled, cored and cut into thick slices
    200 g butter, softened
    200 g dark muscovado sugar
    3 large free-range eggs
    150 g thick-cut orange marmalade
    25 g demerara sugar

    Method
    Preheat the oven to 170°C/Gas mark 3.  Grease a 20 cm springform cake tin, line the base with baking parchment and lightly butter the paper.  Warm the whisky in a small pan, then remove from the heat, add the sultanas and leave to soak while you prepare the cake.

    Put the ground almonds, flour, baking powder and salt in a bowl, combine thoroughly and set aside.  Beat the butter and muscovado sugar together thoroughly until light and fluffy.  Beat in the eggs, one at a time, adding a spoonful of the flour mix with each, and amalgamating each thoroughly before adding the next.  Add the remaining flour mix and fold in.  Beat the marmalade to loosen it, then fold into the cake mixture.  Fold in the sultanas and whisky and finally the slices of apple.

    Spread the mixture evenly in the prepared cake tin and scatter the Demerara sugar over the surface.  Bake for about 1 1/4 hours, or until a skewer inserted into the centre comes out clean.  Let the cake cool slightly in the tin for 15 minutes, then turn out and leave to cool completely on a wire rack.

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