Yum! This is the tastiest, delicately spicy, melt in your mouth apple cake ever, made with Granny Smith apples, cinnamon, nutmeg and allspice it won’t last long.
I have such fond memories of Mum baking this cake with the fragrant smell wafting around the kitchen, nothing tastes better for afternoon tea with a nice hot cuppa, especially during the colder months.
Mum usually serves it with a side of natural yogurt but my favourite way to eat it is with WaHiki Vanilla Ice Cream which is coconut based and totally delicious.
If you feel like making your own ‘ice cream’ try my recipe for Banana Coconut Manuka Honey Nice Cream
2 Granny Smith apples, peeled, cored and chopped
3/4 cup sugar
125g butter, melted (or 125g vegetable spread)
1 large egg, beaten (or 1 tsp Orgran egg replacer mixed in 2 Tbl water)
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg and allspice
1 cup sticky raisins
Here’s how to make it:
Pre-set your oven to 180C. Put the chopped apples and sugar into a mixing bowl and stir to coat. Let stand for 3 minutes.
Combine the butter and beaten egg then pour over the apples and stir well. Sift the dry ingredients together and then add to the apple mixture, stir until everything is just mixed then add the raisins and gently stir until combined.
Grease a 22cm round cake tin (Mum uses one with a loose bottom for easy removal.) Spread the mixture evenly into the tin and press down gently before putting in the oven for about 50 minutes. Once cooked take it out and let cool for 10 minutes before turning it out onto a wire rack to cool.
To serve sprinkle over with icing sugar and add a dollop of your desired cream on the side of each plate.