Cinnamon Apple Sandwich Cake
At this time of year there is always a glut of apples and over the years I have made a whole array of recipes. There is, however, only so much you can take of row upon row of apple jelly, crumbles and pies. So this year I have been looking for different ways to diminish the glut. Last night when I came home I had the urge to bake so I made up this cake, based loosely on a Victoria Sandwich.
Weighing your eggs is a tip I stole from the Hairy Biker’s cookbook. You weigh the eggs and simply use the same weigh of butter, flour and sugar. My four eggs came to 9 ozs so the recipe is based on that.
Ingredients:
4 free range eggs
9oz butter, at room temperature
9oz caster sugar
90z self raising flour, sifted
1tsp baking powder
2 cooking apples: one diced and one thinly sliced.
4 tbsp crème fraiche
A pinch or two of cinnamon to taste
A few drops of vanilla extract
Topping:
½ tsp cinnamon
½ oz melted butter
2 tbsp caster sugar
Filling:
5 oz soften butter
Icing sugar
½ tsp cinnamon
Jar of home-made Apricot jam
Method:
1. Heat the oven to 180c (160c fan) 350F, gas mark 4.
2. Grease and line two sandwich tins
3. Beat the butter and caster sugar together until light and creamy. Then gradually add the beaten eggs and crème fraiche. Add a small amount of flour to avoid curdling.
4. Gently stir in the vanilla extract, sifted flour, baking powder and cinnamon until it is a smooth, soft dropping consistency. Stir in the chopped apples.
5. Divide the mixture between the two tins. Arrange the thinly slice apples on top of one cake.
6. Mix the melted butter with the caster sugar and cinnamon and brush over the top of the cake.
7. Bake for 35 to 45 minutes until the cakes have risen, is golden and firm to touch. Remove from oven and cool on wire rack.
8. Mean while beat the butter until light and fluffy, incorporate the icing sugar and cinnamon. When the cakes are cool sandwich them together with the butter icing and apricot jam. Sift caster sugar on top.
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