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12 oz Bramley apples; (weight
-after
; peeling and
; coring), chopped
; into 1/2″ cubes
4 oz Butter
10 oz Plain flour
1 tb Plus 1 tsp baking powder
1/2 ts Salt
1 Heaped tsp ground cinnamon
1 ts Ground cloves
1/2 Whole nutmeg; grated
2 lg Eggs at room temperature
3 oz Golden caster sugar
6 fl Milk
FOR THE PECAN STREUSEL TOPPI
2 oz Pecan nuts; roughly chopped
3 oz Self-raising flour
3 oz Demarara sugar
1 Round tsp ground cinnamon
1 oz Soft butter
1 tb Cold water
a 9″/23cm springform cake tin, lightly greased and the base lined with
silicone paper (parchment)
Preheat oven to 375f/190c/Gas 5.
1 Put the butter in a small saucepan and melt on a gentle heat. Then, as
with all muffin mixtures, sift the dry ingredients twice.
2 Put the flour, baking powder, salt, cinnamon, cloves and grated nutmeg in
a sieve, and sieve into a bowl. In a large mixing bowl whisk the eggs,
sugar and milk, pour the melted butter into the egg mix and give it a good
whisk.
3 Sift the flour mixture again straight in on top of the mixture and fold
it in using as few folds as possible.
4 Ignore the lumpy mixture you’re now faced with, and don’t overmix. Fold
in the apple and spoon the whole lot into the tin, levelling off the
surface.
5 For the Topping: Add the flour, sugar and cinnamon to the same bowl, and
rub in the butter with your fingertips until crumbly. Sprinkle in the nuts
and cold water, and press the mix loosely together. It will still be quite
lumpy.
6 Spoon the topping on the cake surface and bake on the centre shelf of the
oven for 1 1/4 hours, until springy in the centre. Cool the cake in the tin
for 30 minutes before removing the sides.
7 Slide a palette knife under the base and cool the cake on a wire rack.
Serve as fresh as possible on its own or warm as a dessert with whipped
cream, creme fraiche or vanilla ice cream.
Yields
12 servings
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