Spiced Dark Apple Cake serves six
- 5 medium Skea eggs
- 200g (7oz) golden granulated sugar
- 100ml (3½fl oz) vegetable oil
- 175g (6oz) Neill’s plain flour
- 2 tbsp cocoa
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- 1 tsp ground ginger
- 5 sweet apples, peeled, cored and cut into chunks
- 1 tbsp icing sugar, to dust
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Grease and line a 23cm (9in) loose-based cake tin. In a large bowl beat together the eggs and sugar until thick and pale – this will take about 5 minutes – then pour in the oil and stir well to combine.
Sieve in the dry ingredients and fold through until the mixture is smooth and well combined before adding the diced apples.
Carefully pour the mixture into the prepared tin and bake for 45-50 minutes. Leave to cool slightly before turning out onto a cooling rack. Once the cake is cool, dust with icing sugar and a little more ground cinnamon and serve in wedges.