this apple cake that also tempted me.
Bagpuss annual that arrived in the mail the same day. Unfortunately the pages fell out upon inspection. Not as much fun as making cake!
A Food Lover's Journey for this week's Weekend Herb Blogging #279, the event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: Fruits of Autumn: figs, rhubarb and walnuts
This time two years ago: Curried Cauli, Spinach and Peanut Soup
This time three years ago: Family Favourite: Chocolate Pudding
Apple fruit cake
slightly adapted from The Kitchen Maid
- 1 1/2 cups hot tea
- 1 1/2 cups dried fruit (I used about 1/2 cup raisins, 1 cup chopped prunes)
- 1 cup rolled oats
- 3/4 cup loosely packed brown sugar
- 1 tbsp golden syrup (or use maple, or date syrup)
- 1 cup peeled, diced apple (about 2 medium apples)
- zest of 1 lemon
- 1 cup wholemeal flour
- 1 cup white flour
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg (preferably a good grinding of a whole nutmeg)
- 1/4 tsp bicarbonate soda
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 cup oil
- 1/2 cup each rolled oats
- 1/3 cup coconut
- 1/4 cup wholemeal flour
- 1/3 cup walnuts, crushed with a fork
- 1/4 cup brown sugar
- 1 tsp cinnamon
Preheat oven to 170 C and grease and line a 24cm springform cake tin. (I only have a 22cm tin so I used that and a little ramekin).
Make the streusel topping by mixing all ingredients together.
Add remaining ingredients to apple mixture. Stir gently until all is combined. Tip into prepared tin. Evenly scatter streusel mixture over the top.
Bake for about 40 minutes until a skewer comes out cleanly (I think it took me longer). Cool in the tin at least 10 minutes before releasing the springform sides. Ours lasted about 4 days and was better when completely cooled to room temperature.
On the stereo:
The BBC Sessions: Belle and Sebastian