This week will be an apple themed one for us as the trees are groaning with fruit and with the wind and rain over the weekend, windfalls have been tumbling. Here is the recipe for the layered cake I made on Sunday, a variation of my fat free cherry cake. I also used the cinnamon sugar to sprinkle over thinly sliced apples that I dried in a low oven (100c) for an hour and a half. These will be stored with my dried cherries and damson plums and will be great to add to my breakfast cereal in winter.
|Apple, Quince and Cinnamon Cake|
Cinnamon sugar (1tbsp icing sugar mixed with 1 tsp of cinnamon)
Three or four apples
3 eggs at room temperature
110g plain flour
1 tbsp cornflour
1 tsp baking powder
2 tbsp natural yoghurt
Line a flan tin with baking paper and using a sieve, sprinkle over a layer of cinnamon sugar. Peel, core and thinly slice half the apples and layer in the flan tin. Sprinkle the apples with more of the cinnamon sugar. Peel, core and thinly slice the quince and lay over the apples, then sprinkle with cinnamon sugar and repeat with the remaining apples.
Beat the eggs and sugar for at least five minutes until very frothy and pale. Gently fold in the yoghurt and then half the dry ingredients sieved, then the remainder. Try and lose as little of the air as possible. Pour the batter over the layered apples and quince and bake in a preheated oven (gas 4) for about 20 mins, or until the top is golden and springs back to the touch. Leave to cool and then turn out upside down onto a plate. These fat free cakes will dry our very quickly as there is no butter, however they never last too long in our house and we always serve with a healthy dollop of natural yoghurt which helps to keep it moist and adds a touch of luxury.