Nothing is better than the small of baking filling the air on a winter’s day. With the excuse that it was my birthday weekend (not that one needs an excuse to bake a cake really), I decided to make one of my favourite cakes, a spiced apple cake. Over the years I have used a recipe from a Swedish newspaper that lies in a folder of recipes, well-splattered with cake batter. This time around I decided to change things a bit and try Ottolenghi’s take on this classic cake from his book Simple, which you can see below (or click on the link on The Guardian which is slightly different as the book uses self-raising flour).
The cake is simple to make, and has the addition of sour cream to make it moist and light and which apparently also encourages even baking. I used a mix of cinnamon and cardamon to top the apples. The cake came out of the oven looking exactly like the picture in the book, which I felt was an accomplishment in itself.
We enjoyed the cake as suggested just slightly warm, with some Earl Grey tea for a Sunday afternoon treat. It was very light and really full of flavour, and is definitely on my top 10 cakes to make (and eat of course). It was still good on day two, though slightly dry on day three (but still very good).