If there is one recipe that I always wanted to have passed down (I am sure there are many) then this is definitely one of those.

My Mum’s apple cake. Strictly speaking it’s not my Mum’s own recipe as her friend Ruby gave her a photocopy from a cook book .

But Mum makes it so nicely and its such a simple but amazingly delicious cake hot or cold and so moreish!!!

The reason that I am posting it now is that Mum had made some last week and added a handful of raspberries as well!!

She gave me a copy so here it is..

I have yet to make it myself so photos will be updated as soon as I do (updated see photos and notes below ) and I would presume that other fruits could be substituted instead of or as well as the apples.

Apple Cake

6oz (175g) self raising flour

1 level teaspoon baking powder

6oz (175g) caster sugar

2 eggs

1/2 teaspoon almond essence

4oz (100g) butter, melted

1 lb (450g) cooking apples, peeled, cored and sliced

Heat the oven to 350F / 180c / gas 4 and line with greased grease proof paper, an 8 inch (20cm) loose bottomed cake tin (Mum uses silicon cake tins)

Put the flour and baking powder in a bowl with the sugar. Beat the eggs and essence together and stir them into the flour, together with the melted butter, and mix well. Spread half this mixture into the tin.

Arrange the apples on the cake mixture. Spoon the remaining mixture in blobs over the top of the apples.

Bake in the oven for 1 1/4 hours (But start to check after 40mins) until golden brown and shrinking away from the sides of the tin. Leave to cool for 15 minutes and then turn out and remove the paper.

This cake is delicious served warm with cream or custard, or left cold to eat the next day as well.

Also freezes well wrapped, and once defrosted can be warmed in a low oven to serve.

So, I made this cake for the first time but I did not have enough butter so I melted half the amount of butter, and then topped it up by the same volume with extra virgin olive oil, which has given it an added flavour; of course you could use a lighter oil to avoid adding too much extra flavour too! You can see that I also added flaked almonds before they went in the oven to echo the almond essence in the original recipe.

But this was still delicious and oh so moreish! I hope you can try to make one and enjoy!!

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