Moist Apple Cake Recipe Nigella
Moist Apple Cake Recipe Nigella. Leave to cool for ten minutes or so before turning out. Mix in eggs and nuts.
This soft and moist apple cake is packed with fresh apples and features a crunchy cinna. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Remove the lemons, discard the water (you can make a hot honey and lemon drink out of it) and cool for 10 minutes.
Put The Butter And The Brown Sugar In The Prepared Cake Tin In The Oven For 5 Minutes To Melt And Combine.
Spoon into the prepared tin. Cream the first butter and sugars (they don't actually cream because of the ratio of butter and sugar, but make sure they are well blended) add eggs and cinnamon. Add applesauce, oil and vanilla;
Preheat Oven To 350 Degrees F.
Put the golden raisins and rum into a saucepan and bring to the boil, then remove from the heat, letting the raisins plump up aromatically. Leave to cool for ten minutes or so before turning out. Raw apple cake is a community recipe submitted by fifikins and has not been tested by nigella.com so we are not able to answer questions regarding this recipe.
Preheat The Oven To 180℃/160℃ Fan/350℉/Gas Mark 4.
Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Line an approximately 25cm (10in) cake tin with baking paper.
Into The Bowl Of An Electric Mixer Place Flour, Sugar, Butter And Salt.
Spread into a greased and lined 23cm springform tin. Bake in a moderate oven (180ºc) for 45 minutes. Fold flour and apple mixture (including all the juice) alternately into creamed mixture.
Line A High Sided 20Cm/8Inch Or 22.5/9Inch Round Tin On The Base And Sides.
Remove the lemons, discard the water (you can make a hot honey and lemon drink out of it) and cool for 10 minutes. Wash the lemons well and place them in a microwave proof bowl and cover with 2 inches of water. 1 1/2 cups plain flour, sifted.