Apple spice cake
For the apple mix
- 7 to 8 pink lady apples
- 1 vanilla bean
- juice and zest 1 lemon
- just under 1/2 cup caster sugar
For the pastry
- 120g butter
- 1/2 cup caster sugar
- 1 egg
- 1 1/2 cups self-raising flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp ground ginger
For this concoction you can't go past a good old granny smith apple: they're crisp, fresh and perfectly tart. You can stick to the classic recipe or make your own variation by adding different fruit or nuts; a slow-cooked quince in place of a granny smith is lovely.
Method
For the apple mix
Peel and core the apples and cut into quarters. Slice each quarter into 4 pieces. Place all the ingredients in a microwave dish with a lid that allows some steam to escape and cook on high for about 15 to 20 minutes. Stir the mixture every 5 minutes or so throughout the cooking process. The apples are ready when they are completely soft. Leave them to cool completely before assembling the cake.
For the pastry
Cream the butter and sugar in a food processor. Add the egg, then fold in the dry ingredients. Wrap in cling film and leave to rest for about 10 minutes in the fridge.
Grease and line with baking paper a 20cm to 22cm springform tin. Roll out approximately two-thirds of the pastry to line the base of the tin. The pastry needs to come up the sides by about 2cm to 3cm. (This pastry is very fragile and you may find it easier to roll it out on a sheet of greaseproof paper. If it breaks up as you're lining the tin, don't panic. Just mould the pastry into the tin with your fingers: it's very forgiving.) Fill with the cooked apple and cover with the remaining pastry, pinching the edges together. Cook for 50 to 60 minutes at 180°C.
Leave the cake to cool completely, then remove from the tin and dust with pure icing sugar.
Serve warm with cream or ice-cream.
