You may also like
Categories:
butter brown sugar eggs whole wheat flour all-purpose white flour baking powder ground nutmeg ground ginger cinnamon natural eating apples sultanas walnuts sugar
Viewed: 33 - Published at: 3 years agoIngredients
- 6 ounces butter, softened to room temperature
- 6 ounces brown sugar (soft or Demerara)
- 3 eggs
- 1 cup whole wheat flour
- 3/4 cup all-purpose white flour
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 tablespoon natural or vanilla yoghurt
- 2 eating apples, peeled, cored, each cut into 8 wedges, then sliced
- 1 cup sultanas or raisins
- 3/4 cup walnuts, chopped
- 2 tablespoons Demerara sugar
Method
- Pre-heat the oven to 350°F.
- Grease and base-line an 8 - 9 inch cake tin.
- In a large bowl, whisk the softened butter and the sugar until light and fluffy. Whisk in the eggs one at a time - if the mixture curdles, add a little flour before whisking in the next egg.
- Sieve the flours, baking powder and spice into the mix and fold in gently with a spatula or metal spoon.
- Add the yoghurt, together with the sliced apples and sultanas, and fold in until evenly mixed.
- Scrape the batter into the prepared tin and smooth the top, then scatter over the walnuts and sprinkle with the Demerara sugar.
- Bake for approximately 1 hour, 15 minutes. When the cake is ready, it will just fractionally pull away from the edges of the tin. Check after one hour - if the top is becoming too dark, cover loosely with a piece of foil, then return to the oven until baked.
