Manera’s apple cake

By: Linda Jones, Paul Jones
From: Alimentari
Serves: 10-12
Photographer: Lauren Bamford

This is a brilliant cake. It forms a delicious crunchy crust on the top as it cooks, making it part crumble, part pie, part cake. It’s rustic, chunky and really delicious. Like most cakes, it's best to wait until it has cooled to cut into it, but it’s also ridiculously good eaten warm with ice cream.

Ingredients

Quantity	Ingredient
8	green apples, peeled, cored and sliced into batons, (such as granny smith)
3	eggs, lightly beaten
250g	sugar
500g	self-raising flour
250ml	olive oil

Method

Preheat the oven to 150°C. Grease a 26 cm ring (bundt) tin.
Place all of the ingredients into a large bowl and mix until well combined. This is a dense mixture so don’t be alarmed if it feels like cement.
Spoon into the prepared tin and bake for 1½ hours or until a skewer into the cake inserted comes out clean.
Remove from the oven and flip onto a rack to cool. If you’re having trouble dislodging the cake from the tin, it helps to place a wet cloth over the tin while it's sitting upside-down on the rack. Let it sit for a few minutes before lifting the tin off – the coolness of the cloth will help to loosen the cake a little.

Tags:: alimentari

Manera’s apple cake

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