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12
Medium
Published 2016
When it comes to cakes, I like mine gutsy and real. I can easily walk past a fine patisserie display of creamy layers, teetering chocolate or millefeuille madness, but show me a cake bursting with summer fruits, ground nuts or trails of messy brown sugar and the concept of ‘no’ escapes me. This is one of those cakes that I will always fall victim to. Packed with spicy apples and topped with a sweet brown sugar crumble, it’s a winner in my book.
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A popular choice with family at our Good Friday lunch. Nice and moist, cuts well. Need to turn it out onto a plate covered in baking paper and then back onto the cooling rack to preserve the lovely topping. It has quite a bit of weight to it. Took quite a bit longer to cook than stated in the recipe; wasn't sure if the oven temp was fan-forced or not. Just having a slice the next day, no loss of texture - maybe even better apple flavour.
I had the task of making desert for our bi monthly curry club. The theme was Malaysian! Always tricky to find something to compliment Asian food, and being in France where everything is seasonal with limited importing, fresh fruit was off the menu.
So I decided to focus on the spices of Malaysia and this cake certainly ticked all the boxes.
Teamed with cardamom spiced ice cream, it was a great success.
Clean plates all round!
Hi Jeanette,
so glad it was enjoyed by all …and by the way, I love the idea of a curry club!
xM
Thank you Michele, the signs of a good cake is when the plate is empty when it comes back to the kitchen!
We created the curry supper club a year ago to encourage us to cook from all the books/ recipes we have but not have to spend all day in the kitchen preparing several dishes, all it’s done is given me an excuse to buy more!
There's always a reason to buy another cookbook!
I love this idea though ... I think I may have to test it out with some of my friends. We already do a book club where the meal is based on the book so I can see this as a natural progression.