Apple Cake

This is another image from my Pots and Food Calendar, which I collected from the printers last week.
I am really pleased with the photographs, taken by photographer, Jose Lasheras.  We also had help from Alison Clarkson, a food stylist, to compose the shots and show off the pots and food to the best advantage.

These are some new slab dishes in my grey and white range, which I have just started making again.  The muted colours are good for many kinds of food and the long slab platters lend themselves to many different uses.  For the decoration I have been using paper cut-outs in layers with white slip brushed over, using a coarse brush. If I want a strong brush texture, I sometimes use a brush made from Japanese rice straw.

The apple cake is my basic cake recipe.  The ingredients, which must be at room temperature, are all weighed, put in a large bowl and simply mixed together.  This mixture can be used to make a cake with fruit and nuts in various combinations, or chocolate cake by substituting an ounce of cocoa powder for an ounce of the flour.

Ingredients:  7 oz/200g brown sugar
                     8 oz/225g butter or soft margarine
                     9 oz/250g plain flour (white or wholemeal)
                     1 tsp baking powder
                     2-3 eggs
                     a few drops of vanilla extract
                     a pinch of salt
                    2-3 cooking apples
                    1 tsp cinnamon

Method:      Preheat the oven to Gas mark 6, 200 C
                   Weigh and mix the ingredients, except the apples and cinnamon, in a large mixing bowl.
                   Add enough milk to make a soft consistency if necessary.
                   Add one peeled and chopped apple to the mix.
                   You can also add chopped walnuts, dried prunes or apricots, if you like.
                   Spread the mixture into a lined baking tray.
                   Decorate the top with apple slices and sprinkle with cinnamon mixed with a little sugar.
                   Because of the fruit, the cake can take quite a while to cook through. You just need to keep
                   an eye on it, so that the top doesn't burn.  Check it with the point of a knife until it comes
                   out clean.  Usually about 45 minutes.

It can be served warm or cold, with or without cream.  It is a useful cake as it doubles as a dessert and a tea-time treat.  Bon appetit!