Hello, autumn – the days are growing shorter, the trees are shedding their leaves onto my lawn and my neighbours are kindly leaving bags of windfall apples at their gates, free to anyone who cares to take them home.
This time last year, I shared a recipe for the very popular local Dorset Apple Cake, as made by my friend Debbie – give it a try, it’s delicious! And for 2017, here’s another recipe for an apple cake, this time from Ireland.
Earlier this month, we took a short holiday of our own and spent a few days in Ireland – my family home and a place which is very dear to me. While we were there, I took a class at the highly recommended Dingle Cookery School and so spent the day with owner Muireann and chef Caroline, learning to make scones, traditional Irish brown soda bread, Dingle (lamb and vegetable) pies with hot water crust pastry, a locally caught fish dish with seasonal greens in a thyme dressing and finally – Kerry Apple Cake.
The cake is quite similar to the Dorset variety but has the addition, as you can see from my photo (taken on the day) of flaked almonds on the top. It’s absolutely delicious and is lovely cold or warm with some fresh whipped cream. Here’s Muireann’s recipe, shared with permission – enjoy.
You will need:
225g self-raising flour
110g butter, softened and cubed
4 large cooking apples, peeled, cored and sliced
2 large eggs
2 tablespoons of milk
1 tablespoon of Demerera sugar
25g flaked almonds
A 9″ deep greased tin
Pre-heat the oven to 170 degrees C
Cream together the butter and sugar; beat in the eggs one at a time and add the milk. Sieve and fold in the flour. Stir in the peeled and sliced apples.
The mixture should be quite wet, like a thick batter; if a little dry, add a splash more milk.
Place in a cake tin and top with the flaked almonds and the brown sugar.
Bake for 30 minutes.