A moist cake, filled with fruit. The apple almost disappears, but gives the cake lots of extra flavour and moistness. It is quite firm, but not heavy. It is one of those cakes that is best when it is freshly baked. It is nice on its own, but would also work well with some whipped cream, crème fraîche or custard.
Apple and Apricot Cake
Slightly adapted from “Mary Berry’s Baking Bible”
250 g self-raising flour
1 tsp baking powder
225 g sugar
1 tsp vanilla extract
pinch of salt
150 g butter, melted
225 g apple, peeled, cored and cubed
100 g dried apricots, cubed
25 g flaked almonds
Preheat the oven to 160C. Line a brownie tin with baking paper.
Mix flour, baking powder, sugar, vanilla extract, salt, eggs and butter together in a bowl, then beat well for 1 minute. Fold the apple and apricots through. Spoon into the tin and level. Sprinkle with the flaked almonds.
Bake for about 1 hour, or until the cake is golden, firm to the touch and beginning to shrink away from the side of the tin. Leave to cool for a few minutes in the tin, then turn out, peel off the baking paper and serve. Or leave on a rack to cool down to room temperature.