On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 15 min
- Cook time:
- 50 min
Serve Rachel Allen’s buttery apple and cinnamon cake on its own with a cup of coffee - or as a dessert with softly whipped cream
Method1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides of a 25cm cake tin and line the base with a disc of baking parchment.
2. Peel the apples, then cut two into 1cm dice and one into thin slices about 5mm thick to decorate the cake. Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together.
3. Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together until combined. Tip the batter into the prepared tin, then lay the apple slices on top so that they fan out around the edge of the cake.
4. Bake for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
5. For the glaze: Melt the butter in a pan over a medium heat, then add the sugar, stirring until it dissolves. Stir in the cinnamon, then remove from the heat and set aside.
6. When the cake has finished cooking, remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
6. Reheat the glaze, then pour over the cake and allow to cool completely while soaking up the spicy syrup.
Text © Rachel Allen 2012. Photography © Philip Webb 2012.