Apple & sultana cider cake




SERVES 12
100g (3½oz) essential Waitrose Sultanas
100ml (3½fl oz) medium sweet cider, such as Waitrose Low
Alcohol Cider
225g (8oz) essential Waitrose Plain Flour
1 tsp baking powder
1 tsp ground cinnamon
225g (8oz) golden caster sugar
225g (8oz) essential Waitrose Unsalted Dairy Butter, softened
2 essential Waitrose Free-Range Eggs
6 essential Waitrose British Seasonal Apple Selection,
5 peeled and cored, 1 kept whole (about 750g (1lb 7oz))
1 tbsp essential Waitrose Pure Clear Honey
1 Put the sultanas in a bowl with 3 tbsp of the cider and set aside. Preheat the
oven to 180°C/Gas Mark 4. Grease and line a 23cm (9in) round loose-bottomed
cake tin.Fix the tin by tying on the outside with a thick strip of brown paper with a chain so that the edge of the cake does not burn.
2 Sift together the flour, baking powder and cinnamon. Place the sugar and
butter in a separate large mixing bowl, then beat with a handheld electric mixer
for 1 minute until pale and creamy. Add the eggs one at a time and beat in for
1 minute along with the remaining cider.
3 Quarter, core and slice the whole apple and cut the 5 others into 1cm (½in)
pieces. Fold the apple pieces, sultanas and juices into the egg mixture, then the
flour mixture. Stir well, then spoon into the tin. Arrange the apple slices on top of
Cover the cake mixture with aluminum foil and put it on fire for an hour until the middle becomes dry .
4 Remove the tin, let it cool and clean it with honey. Serve just warm
with clotted cream for pudding, or leave to cool completely for afternoon tea.