HOW TO | SUPER EASY DUTCH APPLE CAKE

This recipe is quick and super easy to make. Simply baked to perfection you will get yourself a moist light sponge cake with the taste of layered firm apples. Spiced with cinnamon, lemon zest and topped with apricot jam makes it a fruity delight. The dark rum gives it a naughty twist. A keeper!

What you need:

• 100g unsalted butter at room temperature
• 200g caster sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 190g plain flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 175ml milk
• 3 Braeburn apples (Pink Lady works as well) - peeled, cored and each cut into wedges
• 2 shots of dark rum (leave out if you don't want to be naughty)
• Zest of 1 lemon
• Juice of half a lemon
• 1 tbsp cinnamon powder
• 50g of raisins
• 2 heaped tbsp of apricot jam

How to prepare:

1. Sieve flour with baking powder and salt. Set aside.
2. Put apple wedges in a bowl and add lemon zest and juice of half a lemon.
3. Add 2 shots of dark rum, 50gr of raisins and 1 tbsp of cinnamon powder to the apple mixture. Set aside.
4. Cream together butter and 200g sugar until light. Beat in egg and vanilla until fluffy. Add flour mix alternately with milk, beginning and ending with the flour mix.
5. Line a 20cm/8 inch baking tin with greaseproof paper.
6. Spread the cake mixture into tin.
7. Gently press apple wedge mixture into the cake in circles, make sure to press raisins under the dough to prevent them from burning.
8. Bake at 180 C / Gas 4 for 50 to 60 minutes or until apples are tender and cake is done. Just test with a skewer and it should come out dry.
9. Leave to cool on a rack for 15 minutes and spread the apricot jam on top.
10. Serve with a generous scoop of Bears Ice Cream.The Jersey Milk, Salted Caramel Version 6 and Mango Sorbet will pair extremely well with this lovely moist cake.