On Sunday, my husband, son and I visited Hazeldean Forest Farm in Ellinbank for their 30th Anniversary being on the farm. It was a gorgeous 30° day as we had a picnic lunch under the shaded trees. We got to purchase some of their apple juice, cider, fruit and taste some homegrown pistachios! It is all certified organic and absolutely delicious!
We went off on a tour, wondering the picturesque farm and on the way we got to ‘pick your own fruit’. My son was loving it, eating as many apples as he could! It was such a nice relaxing day.
As good as the apples are eating on their own, I came across this recipe in Local is Lovely by Sophie Hansen and used a couple of the delicious juicy apples from Hazeldean farm we picked up on Sunday. This cake speaks home, it is a real comfort dessert and might I add – easy!
110 g butter, softened, room temp
1/2 cup caster sugar
1 & 1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sultanas
2 tbsp demerara sugar
2 apples, peeled and thinly slice
1/4 tsp ground ginger
cream, to serve
Preheat the oven to 180° and grease and line a 20 cm round springfoam cake tin. Cream the butter and sugar in a electric mixture until pale and fluffy. Add the egg, beating again until well combined (scraping down the sides) until smooth and creamy.
2. Fold through the flour, baking powder and salt. The mixture will be stiff, more as a pastry dough.
3. Spoon half the cake mixture into the prepared tin and press with your fingers for an even surface. Place the sultanas, apples, demerara sugar and ginger. Spoon in the remaining mixture and press down covering the apples.
4. Bake for 30 minutes or until the top is golden brown. Let the cake cool in the tin for 5 minutes or so and then pop onto a wire rack to cool completely. Serve with cream. Enjoy!by