Kentish Apple Cake

A lot of the time these days, emphasis is put on how bad the need for speed is. There are two sides to the story: people who want things done super quickly, and those who just want everyone to slow down and relax. This cake happily bridges the gap between both ideas. This cake is a pure snap to make – just mix all the ingredients in one bowl and bake. I normally get nervous when something gets the label ‘idiot proof’ (if I muck it up, what does that make me?!) but this cake really does deserve this title. So that’s the part that makes need-for-speed people happy. Once its baked, that’s when you take your time. Slowly enjoy each bite of a generous slice served with another generous ‘dollop’ of Greek yoghurt. Sit, breathe, eat, enjoy. And that’s the slow-down-and-relax people happy. This cinnamon-apple cake will fill your house with the most tempting of smells whilst it bakes – so this is worth it for the smell alone. This cake is one of those that is perfect to make for “when people ring and announce they are coming over”. It uses general ingredients that are pretty much always at home, is quick and as above looks, smells and tastes gorgeous (and also has no butter involved). It has a very soft and moist texture, dotted with the sweet bursts of sultanas and finished with the crunchy demerara topping. Yum. Kentish Apple Cake, my Mum’s recipe (originally from The Telegraph)

Ingredients: 225g self-raising flour
pinch of salt
2tsp ground mixed spice or cinnamon
255g light brown soft sugar
4 eggs, lightly beaten
200ml sunflower oil
310g apples, cored and diced (roughly 3 apples)
100g sultanas
Demerara sugar

Method: 1. Sieve the flour, salt and spices into a bowl and then stir in the sugar.

2. Make a well in the centre of the dry ingredients and add the eggs and the oil.

3. Mix until completely smooth and then add the apple and sultanas. Spoon into a lightly greased 30x20cm tin and sprinkle with sugar.

4. Bake at 180’C (Gas Mark 4) for 25-30 minutes until risen and golden.