This is another attempt to resurrect my baking blog! I'm still enjoying the baking but all the boring stuff of life gets in the way of blogging. Anyway the cold, wet Easter holidays are keeping me indoors so I thought I would let you know about my latest bake. I adapted a favourite Spiced Apple Cake recipe which can be eaten cold or warmed up with custard. I made mine in a 'mini-loaves' tin, my latest 'Lakeland' purchase, but you could also make it as a traybake. The 'child-tested' result was moist and tasty, despite having half the sugar of the original recipe.
Spiced Apple Mini-loaves (gluten-free and sweet enough)
Ingredients - makes 12 mini loaves
- 225g cooking apples (approx 1 large), peeled and chopped
- 175g gluten free self-raising flour (I used Doves Farm)
- 50g ground almonds
- 55g soft brown sugar
- 100g butter or margarine
- 1 egg, beaten
- 75ml milk
- 50g sultanas
- 1 tsp mixed spice
- 1 small eating apple, cored and thinly sliced
- 20g demerara sugar
- 1/2 tsp mixed spice
- Preheat the oven to 180C / Gas 4.
- Sift the flour and mixed spice into a large bowl, add the ground almonds and stir to remove any lumps. Rub the butter/margarine into the flour until the mixture resembles breadcrumbs.
- Stir in the chopped apple, sultanas and sugar, then the milk and egg.
- Place the mixture into your chosen tin and decorate with thin slices of eating apple, pushed into the cake mix.
- For the topping mix together the demerara sugar and mixed spice then sprinkle over top of your cake mixture.
- Bake in the oven for approximately 25-30 minutes, leave to cool slightly in the tin, then turn out onto a wire rack to cool completely.
