Pigeon Cottage Kitchen

If you have apples in your fruit bowl that are a bit past their best, this is a wonderful way to use them up. The cake is easy to make, moist and freezes well. The flavour and texture improves if it’s made a day ahead. Store it wrapped in baking parchment and foil at room temperature.

Makes a 20cm or 8″ cake

• 200g (3) peeled dessert apples, coarsely grated
• 170g soft brown sugar
• 100ml rapeseed oil
• 1/2 tsp vanilla essence
• 2 room-temperature eggs, beaten
• 225g self-raising flour
• 2 tsps ground cinnamon
• 1/4 tsp freshly grated nutmeg
• A pinch of salt
• 170g sultanas
• 1 tbsp demerara sugar

To make…

• Lightly oil or butter the cake tin and line the base with baking parchment.
• Heat the oven to 180C.
• Place the grated apples into a large mixing bowl and stir in the sugar, oil, vanilla and eggs.
• Sift together the flour, spices and salt.
• Stir into the apple mixture and then the sultanas.
• Spoon the mixture into the cake tin and level the top. Sprinkle the top with the Demerara sugar.
• Bake in the centre of the oven for 40 minutes or until the cake is well-risen and the top is golden-brown. A skewer inserted into the middle should come out clean.
• Cool in the tin for 10 minutes or so and then turn it out onto a wire rack to finish cooling.

• Share, follow, like, enjoy!
• To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
• Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
• Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
• Book your one to one cookery coaching session here!