20g old fashioned oats (1/4 cup)
*Irish Apple Cake*105 g plain flour (3/4 cup)
Serves 6 to 8
A delicous version of an apple cake, baked with tasty apple slices sandwiched in the centre. Serve warm with or without custard.
280g self raising flour (generous 2 cups) (You may need extra
so don't put the flour away just yet)
125g butter (1/2 cup)
1 large free range egg, lightly beaten
100g caster sugar (1/2 cup)
80ml milk (1/3 cup)
2 cooking apples, peeled and sliced
1/2 tsp cinnamon
57g soft light brown sugar (4 1/2 TBS)
100g sugar (1/2 cup)
1/2 tsp cinnamon
6 TBS butter, cut into bits
Icing sugar to dust, warm custard to serve or a scoop of ice cream (optional)
Pre-heat the oven to 180*C/350*F. Butter a deep flan tin, with a loose bottom, roughly 9 inches in diameter. Set aside.
Make the Streusel. Measure the flour and oats and sugar into a bowl. Stir in the cinnamon. Drop in the butter. Rub together with your fingers until it clumps together and you have a crumble mixture.
Place the flour and butter into a large bowl. Rub the butter in with your fingertips to form a breadcrumb texture. Stir in the sugar. Add the beaten egg and milk and mix together with a round bladed knife. If the dough seems a bit too sticky add a bit more flour. You want a soft dough. Spoon the dough into the prepared pan, making it higher around the edges, about 1 inch into the centre with a hollowed out space to put the apples. Spread the apple slices evenly over the centre of the base. Press them down lightly. Sprinkle with the soft light brown sugar and the cinnamon. Sprinkle the streusel over top. Bake for 45 to 50 minutes, until well risen and golden brown.
Let stand in the tin for about 10 minutes before removing the sides.
Place the tin on top of a jar and push the sides of the pan down and remove. Place the cake on a wire rack to cool to warm. Dust with icing sugar before cutting into wedges to serve, with or without ice cream or custard.