Dutch apple cake

'This cake has been made at Ballymaloe for years. We even have guests who ask for it specifically every time they visit. The fruit sinks to the bottom as it cooks, leaving a light sponge on top with a lovely sugary crust'

Rachel Allen, 'Bake', p49

We had a busy week at church in early June, fundraising for our linked charity 'The Centre Project'*.  'The Centre' aims to support vulnerable people in Leicester, in a variety of ways - including cheap hot meals; support and advice.  Like many charities, they have really suffered in the recession and lost some important grants.  So, for the last 2 years, we've had a dedicated fundraising week.  Last year, our minister spent a day wearing baked bean boots; this year he completed a series of walks around Leicester.  Both years, the week has culminated in an 'Auction of Talents', where church members pledge a talent that they can share with others, for example an evening's babysitting; a homecooked meal; a carwash... get the idea? I pledged a set of homemade cards (another of my hobbies) and a 'crafternoon', offering someone tools and tuition.  All money pledged goes to the charity.  It's a really fun way of raising money, and has been well supported both times.

This year's auction was held over a shared lunch, with savouries provided by the church and desserts brought by the congregation.  A good excuse to bake!  My contribution was this apple cake, and it went down pretty well! A versatile bake, as you could eat it cold; as a cake, or warm; with custard or cream (Or ice-cream, go on, knock yourself out!)  Very easy to make as well, and as we always have a glut of cooking apples from our tree, a recipe I will probably use often.  An added bonus is that apart from the apple, it is made from storecupboard ingredients.  Here is said recipe...

• 2 eggs
• 175g (6oz) caster sugar, plus 15g (1/2oz) extra, for sprinkling
• 1/2 tsp vanilla extract
• 3oz butter
• 75mls (2 1/2fl oz) milk
• 125g (4 1/2oz) plain flour
• 1/2 tsp ground cinnamon
• 2 1/4 tsp baking powder
• 2 small (or 1 large) cooking apples
• 75mls (2 1/2fl oz) double cream, to serve
• 20 x 20 cm (8 x 8in) square cake tin

1. Preheat the oven to 200C/400F/GM 6.  Line the sides and base of the cake tin with parchment paper.
2. Using an electric whisk, whisk the eggs; 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. Melt the butter in a saucepan with the milk, then pour on the eggs, whisking all the time.  Sift in the flour; cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour.  Pour the mixture into the prepared tin and smooth the surface.
4. Peel and core the apples and cut into thin slices, then arrange them over the batter.  They will sink to the bottom (this is meant to happen!)** Sprinkle with the remaining sugar and bake in the oven for 10 minutes.  Reduce the oven temperature to 180C/350F/GM4, and bake for a further 20-25 minutes, or until well risen and golden brown.
5. Allow to cool in the tin, cut into squares and serve warm.  It is delicious with cream!

* If anyone would like to know more about 'The Centre Project', please visit their website at http://www.centreproject.org

** Trust me, my fruit didn't sink!  This is the sort of thing that used to happen to me in school cookery lessons... the unexpected would always go wrong and I'd have a dragon teacher breathing down my neck! However, I was still pleased with my bake so there! Curious to know why it happened though? Maybe I'll ask Rachel if I ever get the opportunity to meet her!