For The Cake:
115g/4oz/1 cup all-purpose flour
115g/4oz/1 cup whole wheat flour
10ml/2 tsp. baking powder
5ml/ 1 tsp. ground cinnamon
2.5ml/ 1/2 tsp. mixed spice (or apple pie spice)
225g/8oz. cooking apple, cored, peeled and chopped
75g/3oz./6 tbsp. unsalted butter
175g/6oz./generous 3/4 cup soft light brown sugar
Finely grated rind of 1 small orange
2 large eggs, beaten
30m/l/2 tbsp. milk
For The Topping:
4 eating apples, cored and thinly sliced
Juice of 1/2 orange
10m/l/2 tsp. caster sugar (superfine baker's sugar)
45m/l/3 tbsp. apricot jam, warmed and sieved
Whipped cream sprinkled with ground cinnamon, to serve
1. Preheat the over to 180°C/350°F/ Gas 4. Grease and line a 23cm/9-inch round removable cake pan. Sift the flours, baking powder and spices together in a bowl.
2. Toss the chopped cooking apple in 30ml/2 tbsp. of the flour mixture.
3. Cream the butter, brown sugar and orange rind together until light and fluffy. Gradually beat in the eggs, then fold in the flour mixture, the chopped apple and the milk.
4. Spoon the mixture into the cake pan and level the surface.
5. For the Topping:
Toss the apple slices in the orange juice and set them in overlapping circles on top of the cake mixture, pressing down lightly.
6. Sprinkle the caster sugar (superfine baker's sugar) over the top and bake for 1 to 1 1/4 hours, or until risen and firm. Cover with foil if the apples brown too much.
7. Cool in cake pan for 10 minutes, then remove to a wire rack. Glaze the apples with the sieved jam. Cut into wedges and serve with whipped cream sprinkled with ground cinnamon.
Makes 8 servings.
Date: September 24, 2002