Christchurch’s Lyne Cameron has a big heart – she thinks nothing of making this cake, even doubling the mix and throwing in a few additions to make it extra delicious and shares it with co-workers. She cooks all the time and will bring in lunches and extra food for a very happy team. In this spirit of generosity she sent me the recipe – I tested it and made a few additions (like she suggested I should do) and it is a fantastic moist almost pudding like cake that is made within 5 minutes and everyone is happy.
6 Tbsp sugar
2 large eggs, at room temperature
½ – 1 tsp vanilla
½ tsp cinnamon (opt)
½ tsp grated lime or lemon zest (opt)
½ cup currants
4 green apples, peeled and sliced thinly
8 Tbsp self-raising flour
slivered almonds (small handful no more than 1/3 cup) (optional)
Into a generous bowl melt the butter (microwave works well) and add the sugar.
Leave to cool while you prepare the rest of the ingredients.
Add the eggs, vanilla, cinnamon (opt), lime or lemon zest (opt), currants and sliced apples.
Mix well and then add flour and mix gently and place in a 20 cm cake tin lined with baking paper.
Scatter almonds (optional) on top and bake 200degC for about 30 minutes or until a skewer inserted in the middle comes out cleanly.
I used 5-6 small red apples and peeled half and the other half left skin on for colour and texture to the cake – the food processor did a fast, great job of the slicing.
As I had used more apple I added 1 Tbsp extra flour and my Tbsp measures were heaped – better to err on the side first time with a less runny mix. So be generous with the flour spoonful’s if you are adding extra apple.