Easy & delish. A treat that was instant happiness.
Sunday morning and I have to confess that I’ve been a bit naughty, cooking again with flour and sugar. I popped the pic on Instagram last night and had several requests for the recipe, so here it is….
Irish Apple (& raspberry) Cake
(this is from “The Country Women’s Association Classics” cookbook, page 458, by Noela Macleod, from Essendon, VIC). It’s a super easy cobbler-type cake – one of those recipes that makes you look like a better cook than you are!
250g self raising flour
125g sugar (I used raw)
125g butter
3 cooking apples, cored, chopped (I didn’t bother peeling them)
1 egg, beaten,
1/3 cup milk (I found I needed to add a few extra splashes to get the mix to hold together)
I also added in about 2/3 punnet of fresh raspberries.
Preheat oven to 180C. Grease a 20cm round tin (I have a springform one which is great).
Combine the flour & sugar. Cut in the butter roughly (no need to rub or cream). Add apples. Stir in egg & milk to form a stiff, lumpy mixture. Mix in half the raspberries.
Tip the mix into the tin, press it in evenly and push the rest of the berries into the top. Bake for 1 hour (I covered with foil at the 45 minutes mark).
Serve hot with icecream/cream/custard.
Serves 8.
Claire B said,
February 22, 2015 @ 10:00 am
That pesky sugar and flour, it is so hard to resist the temptation. I try but fail regularly.
Katie said,
February 22, 2015 @ 12:29 pm
Would this work with a touch of coconut in it? Raspberry and coconut are best mates.
goffi13 said,
February 22, 2015 @ 2:40 pm
What a great idea – I will give this a go and use coconut milk instead……
wendyblume said,
February 23, 2015 @ 11:23 am
Yep, a bit of coconut would be yum!
Seana Smith said,
February 23, 2015 @ 5:56 am
Looks great, could make it with wholemeal flour too… in my mind this negates all the negatives of sugar!
wendyblume said,
February 23, 2015 @ 11:23 am
Yep, wholemeal flour and spelt flour would both be nice I think!