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I have been because of this to make this cake ever since I first spotted it on Lynn Hill’s internet website online proper right here. I had if truth be told already tasted it, when a friend made it for our cake club meeting ultimate October.  Unfortunately the cake club as such now not exists.  It’s been modified by way of a “cake and bake” club that, more often than not, meets at lunchtime instead of mid afternoon.  On account of this there are further savoury bakes, quiches and the like, because of it’s at lunchtime, (even salad, soup and sandwiches have made an glance) as people assume that lunch simply is not lunch till you have gotten something other than just cake.

It’s dependent upon your viewpoint I guess!!

Anyway, this cake (diets alternatively) used to be baked because of we have been having visitors and a cup of tea inside the afternoon merely does now not seem correct till there is a cake to head along side it.  (Seems like a very good excuse to me!)  As strange I made it in a 23cm round tin relatively than the sq. tin inside the distinctive recipe.

Like every of Lynn’s recipes, it’s easy to make and works utterly.  In the end, what else would you look ahead to from the lady whose brainchild used to be the Clandestine Cake Club, a very good idea that ended up with masses of individuals all over the globe.  Unfortunately it is no further and I nevertheless pass over it.  Nonetheless, I beg you to check out the internet website online and skim the entire surprising recipes.

This used to be a lovely cake, merely the proper quantity of moistness and spice.  The drizzled warmed golden syrup on top is a trick I might try on other cakes.  Our visitors liked it, had 2nd helpings and jumped at the supply of a slice to take living.  Ideas you, they concept it’ll stand further spice and really helpful together with some ginger.  Make a selection to your self for individuals who make it.  I was concerned that I had sprinkled a great deal of ground cinnamon over the cake previous than drizzling the icing on top, and that it would taste somewhat “soapy”, alternatively if truth be told it used to be superb.

It’s one of the few cakes I have made that have been long past in less than 24 hours.  This is my adaptation of it.


For the cake

1 dessert apple (or eating apple as my mum used to mention!)

180g spreadable butter (I used Country Existence Spreadable)

180g refined dark brown sugar

3 eggs

200g self raising flour

1 tsp ground cinnamon

3 tblsp golden syrup

For the topping

3 tblsp golden syrup

1-2 tsp ground cinnamon

4 tblsp icing sugar 

1 tsp preboiled water (you might be able to use lemon juice)


Grease and line the ground of a 23cm round springform cake tin.  Preheat the oven to 180C / 160 fan.

Peel the apple, decrease out the core and chop into 1cm dice.  Put the chopped apple proper right into a small bowl and cover with cold water.  It’s going to forestall the apple from going brown.  Set aside.

Put the butter and sugar into a large bowl and beat with {an electrical} hand mixer until lighter and fluffy.  Upload the eggs, one after the other, along side quite of the flour and beat in.

Fold inside the flour and cinnamon, blending until correctly combined.

Drain the apple and tip onto a tray covered with baking paper.  Position one different sheet of paper on top and pat the apple pieces dry.  Upload to the mix with the golden syrup and stir correctly to combine.

Tip the mix into the tin and level the perfect.  Bake for 30-35 mins until golden brown and carried out.

While the cake is cooking, put the 3 tblsp golden syrup for the topping proper right into a small saucepan and heat gently until melted and in reality runny.

When the cake is done, remove from the oven and prick all the way through with a skewer.  Pour at the melted golden syrup and brush over with a pastry brush.

Cool inside the tin for roughly 10 mins previous than turning out onto a cord rack.  

When absolutely cool, dust with ground cinnamon.

Make a water icing using the icing sugar (sieved) and water (or lemon juice) and drizzle it decoratively over the cake.

Cuts into 10-12 slices.

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