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Eggless Dorset Apple Cake (perfect with Custard or Ice Cream

8 servings

분량

25 minutes

활동 시간

1 hour 5 minutes

총 시간

재료

240 g (8.5 oz) self raising flour

1/4 tsp baking powder

1/4 tsp mixed spice or Pumpkin Spice

120 g (4.2 oz) salted butter, at room temperature

120 g (4.2 oz) soft light brown sugar

300 g (10.5 oz) Bramley apples (peeled, cored weight), about 2 large ones

80 g (1/3 cup) buttermilk or natural yoghurt

3 Tbsp demerara sugar

Custard (clotted cream or ice cream)

방향

Heat the oven to 180c„ƒ (160c„ƒ Fan/350f).

Grease and line a 20cm (8in) baking tin.

Chop up the apples into roughly 2.5cm (1in) cubes. Set aside.

In a large bowl, mix together the flour, baking powder and mixed spice.

Add the soft butter, and using your fingertips, lightly mix in the butter and the flour mix until you get a coarse, wet sand sort of mixture. Like making a crumble. If you prefer, you could do this part in a food processor, then transfer everything into the bowl to move on to the next step.

Stir in the sugar with a wooden spoon.

Toss in the apples and lightly mix with the wooden spoon.

Slowly add the buttermilk and stir to mix thoroughly.

Tip into your prepared cake tin and sprinkle the demerara sugar all over.

Bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Eggless cakes always need a little longer than you think.

Serve as suggested. Will keep for 3-4 days, stored in an airtight container.

Alternative: pour batter into 12 cupcake tin and bake for 35 minutes

영양 정보

1회 제공량

-

칼로리

310.32 kcal

지방 전체

12.61 g

포화 지방

7.82 g

불포화 지방

-

트랜스 지방

-

콜레스테롤

-

나트륨

132.94 mg

탄수화물 전체

46.66 g

식이섬유

1.72 g

총 당류

22.32 g

단백질

3.68 g

8 servings

분량

25 minutes

활동 시간

1 hour 5 minutes

총 시간
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