Home

Apple and cinnamon cake

ingredients

serves 10
50 g hazelnuts
175 g self-raising flour
1 tsp ground cinnamon
175 g butter
175 g caster sugar
3 large eggs
4 Cox's apples, peeled, cored and sliced
1 tbsp lemon juice
2 tbsp clear honey
142 ml carton double cream
1 tbsp icing sugar

method

1. Preheat the oven to 180°C/Gas 4.

2. Bake nuts for 10 minutes or until golden, rub off the skins with kitchen towel, then finely chop in a processor or blender.

3. Grease two 20 cm sandwich cake tins and line with baking paper.

4. Sift the flour and cinnamon together. Set aside. Beat the butter and sugar until fluffy.

5. Add one egg, beat well; beat in the last two, one at a time, adding a tablespoon of flour with each.

6. Stir in rest of flour and nuts with 1 tablespoon water.

7. Divide between tins, level tops and bake for 25 minutes, until the sponge springs back when lightly pressed. Turn onto wire racks and leave to cool.

8. Gently cook the apples in a covered pan with the lemon juice and 1 tablespoon of water, until tender.

9. Add honey, purée in a blender or processor and leave to cool.

10. Lightly whip cream, spread one cake with it and then the purée. Top with the other cake, then dust with icing sugar.

What did you think?

9 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved