Apple & Cinnamon Fingers
Preheat the oven to 180°C
6 ozs Self raising (cake) flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
6 ozs soft butter
6 ozs caster sugar
3 eggs beaten
12 ozs dessert apples, peeled, cored & grated
Topping :
12 ozs dessert apples, peeled, cored & grated
1 tablespoon of lemon juice
3 ozs caster sugar
Sift the flour, baking powder and ground cinnamon into a mixing bowl or food processor, then add the remaining cake ingredients except the apples.
Beat together until light & fluffy (I remember doing this by hand. 🙁 ), then stir in the grated apple.
Spoon the mixture into a greased and lined 7×11 traybake tin and spread evenly.
To make the topping:
Mix the grated apples with lemon juice and scatter over the cake mixture & sprinkle with the sugar.
Bake for 45 minutes or until the cake is firm to touch.
If the cake begins to brown to quickly, cover loosely with a layer of greaseproof.
Leave to cool for 15 minutes in the tin, then carefully remove and strip away the lining paper. When cold cut into rectangles.
It’s still awfully hot here in Southern California, so it isn’t quite as enticing to turn on a hot oven, but this recipe puts me closer to looking forward to fall. It sounds so lovely! Maybe if I cook it late at night we could have a delightful midnight snack!
Debra – I can count on one hand the number of days this year when it was too hot to turn on the oven on to cook a meal or bake a cake. Please email so of your excess heat! 😉
Nice recipe. I must see if I can get my oven to bake and try an apple tart.
Maria G – Great, you got an oven! Enjoy experimenting.