This one is the easiest and quickest apple cake recipe I have. You can use a baking tin, but if you dress a deep standard oven tray with parchment paper, you’d be able to make a very large cake (multiply recipe by at least 2 or even 3 for this) without needing a baking tin. The allspice in the cake will give a spiced fall/autumn vibe, but this recipe will still make just a nice, traditional, light apple cake.
Start by mixing the flour with the baking powder. I had whole grains of allspice and couldn’t find my mortar and pestle (they will turn up when I don’t need them anymore, I guess). So, I made do by crushing the grains with a chef’s knife first, then crushing them more with a spoon in a bowl. Put the bits of allspice in a saucepan and warm them up in the milk, you can add the butter in here too.
Mix in the sugar, eggs and vanilla essence, add the contents of the saucepan. Pour the mixture in a baking tin lined with parchment paper. Slice the apples into slices and add to the top. I try to be neat doing this, as it’s easier to cut and serve that way. Bake for 40min at 180°C (356°F), remove from the oven and sprinkle honey over the top.
Ingredients
175g (1,4cups) flour
2ts baking powder
4 grains of allspice
150g (5,29 ounces) butter
175g (0,87 cups) white sugar
3 eggs
1ts vanilla essence
Splash of milk
2 red apples
Liquid honey to add afterwards
The Lowland Homestead 