Apple and Flaxseed Cake


250g   Butter
250g   Demerara sugar 
      3  Large eggs
280g   Self raising flour
2 Medium Bramley Apples
1 tbsp Flaxseed for the batter
1 tsp   Cinnamon


1 tbsp Flaxseed mixed with

1 tbsp Demarara sugar 


Preheat oven 160c/140c Fan/325F/Gas Mark 3.

2lb cake tin - lined x 2

Cream the sugar and butter together until light, slightly more trying with the larger demerara sugar crystals but just as important to give it a good beating! Stir in the eggs one at a time. Mix in half the flour, cinnamon and the flaxseed.  Fold in the rest of the flour. Batter should a little stiffer than usual and not fall easily off the spoon - adjust with slightly more yoghurt or milk as needed if using eating apples.

Place a layer of the batter in the tin and start to add 1/4 of the apples ; evenly spaced out. Gently stir the rest of the apples in the batter and put in tin. Bake in the centre of the oven until risen and a skewer comes cleanly out. Check after 30 minutes and depending on the type of tin you have chosen lower the oven temperature to 120c if it looks like it is browning too quickly on top. 

Place skewer or cocktail stick through cake and check. This is much more difficult when using larger pieces of fruit in a cake which may get stuck on the skewer and obscure the cooked cake particles. However, retest in a different part of the cake near the centre and make sure cake springs back when touched. Brush the top lightly with boiled water and sprinkle on the flaxseed and sugar topping. Leave cake in tin to cool for 15 mins minimum. 

Wrap cakes in foil/film to maintain moistness.