Tuesday, 17 November 2009

Apple cake

This cake is perfectly moist and so easy to make. It is a great way to use up those ropey apples or carrots left over from harvest time. It is alao brilliant recipe for children to use as good results are guaranteed every time.

1/2 cup olive oil
1 cup brown sugar
2 beaten eggs
1 cup of peeled and coarsely shredded apple (drain the excess juice through a sieve before adding to cake)

1 tsp cinnamon
1/2 tsp all spice
1/2 tsp nutmeg
1 1/2 cups sifted flour
1 tsp bicarb of soda
1 tsp baking powder
1/2 tsp salt
1/2 cup of milk

Substitute 1 cup of finely shredded carrots for the apple and remove the all spice and nutmeg if you want to make a carrot cake instead.

Blend sugar, oil and eggs, add sifted dry ingredients alternately with the milk and mix in drained apple pulp. Bake in a well greased tin at 180 Celsius for 1 hour (cover tin with foil for last 20 minutes)

Ice with a mixture of 1 tub of cream cheese, 3 tablespoons of chunky apple sauce and 2 cups of sifted icing sugar. Substitute 1/2 cup of butter for the apple sauce if you are making carrot cake.

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