This week’s seasonal recipe features our homegrown apples which are currently abundant in the farm shop. We would recommend using Peterley Cox apples, however any eating apple will work in this cake. This is the perfect recipe for an Autumnal treat with a cup of tea, it is taken from the BBC Good Food website.
175g soft butter, plus extra for greasing
175g golden caster sugar
1 tsp vanilla extract
225g self-raising flour
1/2 tsp cinnamon
4 rounded tbsp Greek yoghurt
2 Peterley apples
50g walnuts, roughly chopped plus 1 tbsp extra
50g soft toffee
2 tbsp double cream
Heat oven to 160c or gas mark 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
Beat together the butter, sugar and vanilla until pale, then beat in the eggs one by one. Tip in the flour, cinnamon and yoghurt. Peel, core and chop apples into small chunks then add to the bowl and mix everything together with a wooden spoon.
Scrape into the tin, smooth the top and scatter with walnuts down the middle. Bake on a middle shelf for 1 hour and 20-30mins until a skewer poked in comes out clean. Cool in the tin.
To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 minute while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with extra walnuts – they should stick where they hit the toffee.
Leave for 10 minutes before serving. Best fresh but can keep in an airtight tin for 3-4 days.