This cake is the perfect way to enjoy our delicious long storage Bramley apples… best with a cup of well made tea.
3 Very Fresh Hen Eggs (weigh them)
Same weight of soft margarine
Same weight of golden caster sugar
Same weight of shipton mill organic self-raising white cake flour
2 tablespoons of ground cinnamon
Healthy grate or two of nutmeg
1 Medium sized Bramley Apple (UK :o))
1 handful of toasted flaked-almonds
Beat sugar and margarine together.
Beat in eggs.
Fold in flour, cinnamon and flaked almonds.
Grate the bramley into the mixture and fold in.
Bake in an 8 inch spring sided tin for 50 mins at around 170 degrees.
Once cooled dust with icing sugar and get stuck in
Added by: Paul
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.