before that I love the change of season. Have I also told you that the one thing I hate about it? Fruit has an off season. The shadow falls when Autumn's harvest is fading and we are still waiting for Summer's bounty. I lose my love of fresh fruit and become Little Miss Fussy. Tinned fruit and dried fruit start to look attractive. Right now apples and pears are no longer crisp and perky. Stone fruit is starting to creep into the stores but it is rock hard and expensive.
Last week I was under the weather. I wanted fruit but the three apples in my fruit bowl just did not appeal. It was time to bake apple cake. Some time before, I had organised for my friends Kathleen and Michael to come to lunch. Usually when I have friends over I like to cook. Not last week. I bought falafels, hummus, turkish bread and vegies. I was glad however to offer freshly baked cake.
Choclette, who had put apples, thyme and choc chips into her cake. Mine was plainer. The cake was delicious out of the oven and almost better the next day. It had a hint of caramel and was lightly spiced. Unusually, the apples were cooked in butter and sugar before baking. They were lovely and soft when baked in the cake. My cake took a little more time than Choclette's and seemed to have a particularly low oven. If I was to make it again, and I hope I will, I would like to experiment with the temperature and timing.
Haalo for Weekend Herb Blogging #308. This event, which was founded by Kalyn, turns 6 this week. Congratulations on 6 years of sharing fascinating recipes on WHB.
Previously on Green Gourmet Giraffe
This time last year: Eggplant Pate for Boys Birthday
This time two years ago: Boys Birthday, Number Two
This time three years ago: Asparagus Adulation and two recipes
This time four years ago: Easy Peasy Risotto Soup
Twice cooked apple cake
Adapted from Chocolate Log Blog
3 apples, peeled, cored and roughly chopped
1 1/2 tbsp sugar (I used raw)
1 tbsp golden syrup
1/2 tsp cinnamon
1/2 cup castor sugar (scant)
1/2 cup unpacked brown sugar (scant)
3/4 cup white plain flour
1/2 wholemeal plain flour
1 heaped tsp baking powder
1/2 tsp cinnamon
pinch freshly grated nutmeg
Gently cook apples with 25g butter, 1 1/2 tbsp sugar, golden syrup and 1/2 tsp cinnamon for 10-20 minutes until softened but not mushy.
Cream remaining butter and sugars. Beat in eggs one by one. (I did this by hand.) Gently stir in the flours, baking powder and spices. Stir through apple mixture until just combined. Spoon into a greased and lined 20cm square cake tin (or 23cm round cake tin).
Baked at 150 C for 50 minutes (mine wasn't cooked by then so I cooked it another 15 minutes at 170 C). It is cooked when it is golden brown on top and starting to come away from the sides of the tin. Sit 5 or 10 minutes and then turn out onto a wire rack to cool. Dust with icing sugar to serve if desired.
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