So a couple of weeks ago, I had a LOT of pears. We have someone living with us at the moment that doesn’t really like fruit, and I wasn’t going to be able to eat them all by myself! I could have dried them perhaps, but I’ve found that pears don’t dry well (they stay really sticky). So I figured I hadn’t made muffins in ages, so I googled a recipe until I ended up with one that used olive oil, since that was what I had. I made it twice with pears (super yummy), and then I decided to try apples. Oops! I forgot to add the egg, and it was really flat and disappointing.
So what next? I knew I still had too many apples, but I didn’t want to make disappointing muffins again (plus I was out of muffin papers). Cue ‘Apple Tea Cake’. I tend to think of it as soft sponge cake that is often sort of soggy on the bottom with all the apples sunk there. I found this recipe and then changed it up a bit…
- 2 cups wholemeal flour
- 4 tsp baking powder (or as directed by the brand to make self-raising)
- 1/2 cup honey (more if you like it sweeter)
- 3 eggs (I used 2 eggs + a leftover egg white)
- 250g butter, melted
- 4 red apples, cored & cut into small chunks
- vanilla essence to taste (about 2tsp-ish)
- Preheat the oven to 190C.
- Mix everything together.
- Pour into a tin (I used two heart shaped tins just for fun)
- Bake for 40-45 minutes.
Is this cake good for you? Probably not, due to all that butter. Is it delicious? Absolutely! I’m really not excited about cake usually, but this had a lovely moist texture and crumbly crumb excellence.
It’s not too sweet, and if I’d added !2 cups! of sugar like the original recipe had stated, I
think know it would have been too sweet. As it was, the apple sweetness and the hint of honey was perfect. I’m glad I didn’t add any cinnamon because I think it made the natural sweetness and flavour of the apples to come through.