Ingredients:
100g self raising flour 100g soft butter or margarine 100g castor sugar 2 eggs 1 teaspoon baking powder pinch of ground cinnamon 4 cooking apples (approx 200g-250g) Children's age: All ages
Makes: One 6-inch cake
Preparation time: 25 minutes
Cooking time: 45 to 50 minutes
= together A = adult
Preheat oven to 200xC/400xF/gas mark 6.
Take some margarine and grease a round cake tin thoroughly.
Weigh up all the ingredients.
Cream together the butter and sugar in a bowl until they are light, white and fluffy. This breaks down the sugar. You can use an electric whisk or blender if you have one.
Take two eggs and crack them into a separate bowl. Add a pinch of salt.
Whisk up the eggs with a fork. Gradually add the beaten egg to the butter and sugar mixture, ensuring the egg is fully mixed before continuing. If the mixture starts to separate, add a tablespoon of self-raising flour.
Continue until you have incorporated all the beaten egg.
Gradually add all the flour, baking powder and cinnamon, and mix well.
Peel, core and roughly chop the apples into quite large chunks.
Add the apples to the cake mixture and stir until they are entirely coated.
Pour the cake mix into the cake tin and place in a pre-heated oven.
Cook for 10 minutes at 200xC. Reduce the temperature to 180xc and cook for a further 30 minutes. The cake is cooked once it is firm and the mixture has shrunk away from the sides of the tin.
* Once the cake is cooked, transfer it to a wire rack to cool. This cake is supposed to be soft and a little gooey because of the fruit. Serve with fresh cream or custard.
(c) Fiona Hamilton-Fairley
September 2003
The Kids' Cookery School 020 8992 8882
