This sliced apple delight is incredibly moist and flavoursome with a light vanilla sponge. Ideal for another take on the festive fruit cake.
Prep time: 40 mins
Bake time: 55 mins
Total time: just under two hours
Equipment: square or round cake tin
Ingredients:
255g Risen Super White Spelt flour
560g cooking apples
30g sultanas
30g cranberries
2TBS Irish whiskey
½ tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
Zest of 1 lemon
170g unsalted butter
225g caster sugar
3 eggs
2tsp vanilla extract
½ tsp baking powder
3 tbs milk
3 tbs demerara sugar
Extra butter and demerara sugar
4 heaped tbs of marmalade or apricot jam
½ lemon juiced
Method:
1. Preheat oven to 180C.
2. Line a square 24 x 24cm cm cake tin with baking parchment, butter it and sprinkle with demerara sugar. You can use a round cake tin too.
3. Mix the sultanas, cranberries, whiskey and spices together in a small bowl and leave for 10 minutes, then peel, core and slice the apples. Once they’re done, mix the apples in with the soaked fruit and add lemon zest.
4. Place the butter, sugar, eggs, vanilla extract, flour, baking powder and milk into a bowl or freestanding mixer and mix for 1-2 minutes until well combined.
5. Spoon half of the mixture into the prepared cake tin and smooth overr. Spoon half of the fruit mixture on top. Repeat with the remaining cake mixture and then the remaining fruit. Push the fruit into the cake mixture slightly and sprinkle with 3 tablespoons of demerara sugar.
6. Bake on the middle shelf of the preheated oven for 55mins or until a skewer inserted comes out clean. Keep an eye on the cake and if you need to turn it around in the oven to ensure even colouring. This is very moist from the apples, so you may need an extra 5 minutes or so to ensure it is baked in the middle.
7. Remove from the oven and allow to cool for 20mins.
8. Whilst the cake is cooling, simmer the marmalade and lemon juice together for 5 minutes and then sieve to remove the shred. Glaze the cake, leaving it to set.