Sarah’s Notes
I’m taking a break from my main course recipes to bring you what is JUST as important in the colder months… comforting, delicious cake!
There’s no need for any elaborate equipment, although you can use a food mixer if you have one.
This is a very ‘tender’ cake (as Paul Hollywood would say), meaning it can break easily and crumble. BUT, although it’s fragile, I forgive it, as that’s what makes it so delicious!
The best way to tackle this is by waiting to cut it until it’s completely cold (if you can resist). If you’d still prefer to serve it warm as a dessert, that’s fine – just be gentle and accept that it will be a bit crumbly.
This Apple and Cinnamon Cake is best served as a teatime treat with a nice hot cuppa, or as a pudding with custard or perhaps frozen yoghurt.
