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COUNTRY APPLE CAKE
Ingredients
250g (½ lb) self - raising flour
1 teaspoon of baking powder
small pinch of salt
½ teaspoon of ground ginger
50g / 2oz butter
100g / 4oz caster sugar
1lb/ 450g Bramley apples peeled, cored and cut in chunks
1 egg
150ml / 5fl oz milk
½ tsp sugar
Method
Preheat the oven to 200C, 375F, Gas mark 5
Sieve the flour salt and baking powder into a bowl. Rub in the butter until it resembles fine breadcrumbs.
Add in the sugar and spices. Add in the prepared apples .
Make a well in the centre and pour in the beaten egg and milk. Mix well with a wooden spoon. The mixture should be a thick pouring consistency
Put into an 8" round greased tin. Smooth the top and shake some granulated sugar over. Bake in the preheated oven for approx 45 minutes until it is a golden colour and when a skewer is inserted into the cake it comes out clean.
Serve hot or cold with custard and creamentre of the flour. Add in two thirds of the buttermilk . Mix well from the centre either with your hand or wooden spoon, adding more milk to make a soft dough. Turn out on to a floured board. Knead lightly until you have a smooth surface.
Turn over and shape into a round about 1.5 inches deep and cut a deep cross across the dough.
Bake in a pre- heated oven 220C/380F/ Gas mark 5 for approx 25-30 minutes or until cooked. Bread should sound hollow when tapped on the base.
Cool on a wire tray covered with a tea towel and leave to cool.
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