Bramley Apple Cake - The Most Divine you'd ever have!

Much apologies for the missing posts. I have been pretty caught up with many different projects one of which is write a Malaysian Recipe Cookbook using local ingredients from the UK and see how that grows. It is still in the beginning stages and I must say it is quite an exciting adventure as my culinary skills are put to the test. 

As the Christmas festivities have already kicked off and I am somewhat late in actually posting up yummy Christmas goodies, I'd much prefer to take things into my own stride. 

One of my favourite cakes is the Bromley Apple Cake. I was actually spurred on by a coursemate of mine from Denmark who requested a recipe with apples and I have finally gotten down to penning it.

The original recipe this apple cake is based on comes from Channel 4 but I've put my own tweek into it and the cake still turns out moist!

So what went into it?

Ingredients:

225g butter - partly melted in the microwave oven at medium heat for 50 seconds

3 medium sized Bramley Apples - it is about 450g. Once peeled, cored and diced, it will add up so don't worry

Lime zest from 2 limes and lime juice from one

200g sugar

3 medium sized eggs

225g self-raising flour

2 tsp baking powder

30g ground almonds (alternatively use fresh almonds and blitz them in the food processor)

some demerara sugar

Method:

1. Preheat the oven to 180 Degree Celcius. Grease a round 20' springform cake tin before lining it with grease proof paper. Set aside.
2. Next prepare the apples by peeling, coring and dicing them - no need for uniformity. In a bowl, pour the lime juice and grated lime zest from 1 lime and stir well. Leave for juices to mix with the apples.
3. Next combine semi-melted butter, sugar and remaining lime zest and beat till fluffy. Then add in one egg at a time whilst pouring in the sifted flour and baking powder bit by bit. Beat until batter becomes smooth and even.
4. Drain the juice from the apple mixture before pouring into batter. Then fold apples into batter until well mixed. Pour into cake tin and even the surface with a spatula. Then scatter some demerara sugar on the surface of the batter before popping it into the oven.
5. Bake for 1 hour. The surface of the cake will look lumpy but don't worry. It will turn golden brown. Then take it out of the oven and let it rest for a good 10 minutes before turning it out on the cooling rack. Let the cake sit and serve whilst still warm with a dollop of clotted cream or cold with ice cream.

When you read the recipe, notice that there is absolutely no milk nor water involved? But there's juice right? Well, even that is drained. Wouldn't that mean the cake would be dry? Trust me, the cake remains moist at any temperature and friends who have divulged in it have said that it is absolutely divine.

It doesn't take long to prepare so go out there and get those apples!

If you liked the recipe, then click on the paypal button on the right and donate an ingredient! 

Coming up with another recipe soon,

The Innovative Baker.