Stored allotment apples keep this gently spiced cake moist, with extra slices baked on top. It is an easy tray-side bake for using a mixture of firm dessert and cooking apples.
Ingredients
- 250g Self-raising flour
- 150g Light brown sugar
- 1 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 2 medium, about 300g prepared, peeled and diced Apples
- 1 small, cored and thinly sliced for the top Apple
- 180ml Unsweetened plant drink
- 80ml Rapeseed oil
- 1 tsp Cider vinegar
Method
- Heat the oven to 180°C (160°C fan). Grease and line the base of a 20cm round cake tin. Stir the cider vinegar into the plant drink and leave for 5 minutes.
- Whisk the flour, brown sugar, baking powder, cinnamon and ginger in a large bowl. Add the diced apples and toss to coat them lightly in the flour mixture.
- Mix the rapeseed oil into the plant drink. Pour into the dry ingredients and fold just until combined. Spoon the batter into the tin and level it gently.
- Arrange the thin apple slices over the surface, overlapping slightly. Bake for 40–45 minutes until risen and a skewer through the centre comes out clean.
- Cool in the tin for 15 minutes, then loosen the edge and transfer the cake to a rack. Cool further before slicing so the crumb holds together.
Allotment tip
Use firm apples that hold their shape in the oven. Slice the topping apple just before arranging it to limit browning.
Ingredient swaps
Replace the cinnamon and ginger with 1 tsp mixed spice. Pears can replace the diced apple, but choose firm fruit and keep the quantity the same.
Allergens: Wheat (gluten) in the flour. Check the plant drink label for declared allergens.
Storing leftovers
Cool completely before storing in an airtight container in a cool, dry place. Freeze individual slices if you want to keep portions longer.