I love a warm pudding this time of the year. Apples are especially delicious when cooked and really has a great flavour in cakes. I have used pistachio and almonds in this and I think it goes particularly well with apples. I have also added coconut to make it a slightly different texture and flavour. Have this cake warm with maybe a dollop of vanilla ice-cream............... Delicious!
3 Gala Apples- Cored and Sliced Thinly
5oz Sugar and 1tbsp Extra for Sprinkling
A Little Zest of a Lemon for Sprinkling
½ tsp Cinnamon for Sprinkling and ¼ tsp Cinnamon for the Cake Mixture
8oz Plain Flour
4oz Butter- Melted
2tbsp Desiccated Coconut
1 Capful Orange Essence- Optional
1tsp Vanilla Essence
Pinch of Salt
1tsp Baking Powder
1 ½ tbsp Chopped Nuts- Almonds and Pistachio
In a round baking tin, cover the base with a layer of apple slices. Do not overlap. Keep the rest of the slices to add into the cake mixture. Sprinkle ½ tsp of cinnamon and 1tbsp of the sugar onto the apples in the baking tin. Grate a little lemon zest onto the apples.
In a bowl, beat the rest of the sugar and butter until light and fluffy. Add the eggs one by one and blend well. Mix the nuts, vanilla essence, coconut, salt and the rest of the cinnamon. Fold in the flour and combine well. Add the rest of the apples and baking powder. Mix quickly and pour the mixture onto the apples in the tin. Cook in a preheated oven at 190c for 50 minutes. Check the cake after half an hour and if the colour is golden brown at this stage then just cover it loosely with a layer if foil for the remainder of the baking time.
Once cooked, turn the cake upside down onto a serving dish. Serve warm. Yummy!