Good for: Your breakfast (with coffee) or a pudding for the kids!
Start to finish: Just over 1 hour (including peeling and baking)
Serves: Eight or twelve decent slices
8 eating apples — peeled, cored and chopped (you need about 450g of apples)
Juice from one lemon
½ teaspoon ground cinnamon
200g plain flour
1 ½ teaspoon baking powder
200g caster sugar
6 level tablespoons of melted butter
1-2 tablespoon milk, as needed
1 tablespoon of Demerara sugar for topping
Heat oven to 180C/350F
Grease and line a 20cm square cake tin. Toss the apples in the lemon juice and ground cinnamon the minute they’re chopped.
Combine the rest of the dry ingredients in a bowl. Add the eggs and butter and beat to make a stiff batter. Add milk if it seems a bit dry.
Fold the apples (and any remaining lemon juice) into the batter. Pour into the cake tin, smooth down and sprinkle with Demerara sugar. Bake for 45 to 50 minutes or until a skewer comes out clean.
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