A truly delicious — simply fantastic — apple cake with the addition of apricot jam. The apricot brings extra depth of flavour and a lovely autumnal colour, with the flavours complementing each other beautifully. It’s a small cake, baked in a 20 cm tin, but because it tastes so good, it often disappears while still warm ;).
Ingredients for the cake:
- 140 g butter
- 80 g caster sugar
- 1 large egg
- 200 g plain flour
- 1 teaspoon baking powder
Ingredients for the apple filling:
- 500 g apples
- 3 tablespoons demerara sugar
- 3 tablespoons apricot jam
All ingredients should be at room temperature. Peel, core and slice the apples into thick (about 1 cm) slices. Toss with the demerara sugar and set aside. Place all the cake ingredients in a mixing bowl and mix until combined, forming a soft, slightly sticky dough.
Line a 20 cm round tin with baking parchment. Press two-thirds of the dough into the base of the tin using your fingers, making sure it evenly covers the bottom. Spread the apples over the dough, then dot the apricot jam on top using a teaspoon. Cover with the remaining dough, tearing off small pieces and placing them over the fruit. It doesn’t need to fully cover the apples — gaps are perfectly fine, as the dough will spread during baking.
Bake at 170°C for about 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin for a few minutes, then transfer to a plate and dust with icing sugar.
Additionally:
- icing sugar, for dusting
Serve warm, for example with vanilla yoghurt.
Enjoy!
Recipe source: orlandomurrin.com
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