It’s raining here and feels like it’s been raining for weeks! We hope that wherever you are, you’re managing to keep dry and warm. School holidays kick off here with Easter tomorrow and the kids have great plans for Easter eggs and these cinnamon rolls for breakfast. We’re just looking forward to a lie in and a cup of tea in bed (please!!).
Today we’re making the most versatile and easy cake ever! It’s an apple cake but you can use almost any fruit that’s in season. The recipe came to us from our friend Belinda, who got it from a friend of a friend, so we’re not entirely sure of it’s origins but it’s so yummy you need to try it! Abby has made this cake many times with apples, feijoas, peaches, blueberries, pears and more apples. We usually make it with fresh fruit, but you could also use tinned or frozen.
Today we have way too many feijoas so we’re making an apple and feijoa combination. For those of you not familiar with feijoas, they’re a green fruit about the size of an egg, eaten by cutting in half and scooping out the pulp with a spoon. People seem to have a love/hate relationship with feijoas – there’s not a lot of middle ground! Between Leigh and Abby we have eleven feijoa trees and in a good year, each can produce what feels like hundreds of fruit, so having a few feijoa recipes on hand is essential for using up excess. This recipe doesn’t have many ingredients but the end result is somehow more than you expect from what goes in! If you love a good fruit cake or dessert, this recipe is worth trying, as is this version of the faithful crumble.
If you’re using a particularly juicy fruit, you may want to sit it in a sieve once cut and drain some of the juice. Feel free to add some cinnamon or slivered almonds if you fancy – the beauty of this recipe is its versatility.
Easy Apple Cake
2 cups self raising flour
1 cup sugar
125 grams melted butter
1 lightly beaten egg
3 apples peeled, cored and chopped (or equivalent amount of other fruit or fruit combination of your choice).
Preheat your oven to 180 degrees clesius. Grease a square (or equlivent) tin 22×22 cm.
Mix the prepared apples with the flour and sugar till the apple is well coated. Mix together the cooled melted butter and egg and add to the apple, flour and sugar mix. Stir till well combined. place in the tin and cook for about 35 min.
The mix can be very dry and almost like crumbs. Don’t worry this is fine, as the fruit cooks the mixture will come together.
Conversely if you are using a more juicy fruit the mix will be more wet and will take longer to cook, cover with foil if the cake is getting too brown.