Thanks to Marilyn at Simply Splendid Victorian Afternoon Teas for this recipe for a wonderful apple cake. It’s been enjoyed by many over the past year.
And what a privilege to have a cake named for me.
The apple crop is bountiful this autumn.
Green grocers, famers markets and supermarkets are awash in local apple displays.
This situation calls for afternoon tea with an apple. We did just that. Yesterday.
Today we are far more adventuresome with apples. After a quick consultation with broadcaster, author and fellow blogger Cynthia Reyes about apples and how to cook, can and consume them, we have decided to adapt one of Cynthia’s recipes for an apple cake.
You will recall from earlier bogs that Cynthia is the author of A Good Home, a very good home indeed which boast a couple of heritage apple trees.
As we’ve toyed considerably with the recipe, we have re-christened it Lady Cynthia Cake.
200 grams unsalted butter at room temperature
1 cup cooking molasses (treacle)
2 large eggs
350 grams self-raising flour (or regular four plus one tablespoon baking powder)
100 gram rolled oats
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