……can be used to make one of these, a Squidgy Spiced Apple Cake
I was given lots of windfall un-named cooking apples by a client. With them I have made jars of apple & rosemary jelly, frozen several pots of apple sauce & made a number of variations on the theme of Apple Crumble & stumbled upon this recipe whilst browsing. Apple requirements; 1 large cooker.
Not high-end dining I know but this was delicious served with a blob of creme fraiche & some sliced cox fried with honey & calvados. The cake apparently improves with keeping so am looking forward to testing that hypothesis!
Where's my piece!? You had better keep some for me/
ReplyDeleteThat looks yum, makes my flapjacks and Victoria sponge look boring
ReplyDeletelooks pretty high-end to me....
ReplyDeleteArabella, you may pop in for cake any time.
ReplyDeletePG, there is nothing boring about flapjacks & victoria sponge. This cake is a total doddle though.
Mike, you are very welcome. Sadly I have watched too many Masterchefs so I know a pud in a 'high-end' restaurant would not be cake, but then, am I bothered?
I usually skip the chutneys and go straight to the cake making. I have found cakes keep only if you make two of them.
ReplyDelete