“If, like me, you have a productive apple tree then a warm cake is a change from crumbles and pies. I like the flavour of many varieties and you can always swap with a neighbour.”

Serves 6
Prep time: 20 minutes; cooking time: 40 minutes

INGREDIENTS

250g Bramley apples, peeled, cored and diced

150g Californian walnuts, roughly chopped

250g self-raising flour

2 teaspoons cinnamon

150g light brown sugar

150g soft unsalted butter

2 eggs

100ml whole milk

Extra sugar for topping

Vanilla ice-cream to serve

METHOD

Heat the oven to 180°C

Line a baking dish or tin (about 20cm) with parchment paper, or butter and flour, to stop the cake from sticking.

In a food processor, cream the butter and light brown sugar until light and fluffy. This will take about 5 minutes. Add the eggs, then carefully whisk on a low speed. Add the flour, then cinnamon, walnuts and diced apple. Add enough milk so the mixture falls easily off a spoon.

Add the mixture to the prepared tin and smooth over the top with a wet palette knife. Sprinkle extra sugar for a final topping. Bake in the oven for 30 to 40 minutes until cooked and golden brown. Allow to cool.

Serve with butterscotch sauce and a scoop of vanilla ice cream.

Butterscotch Sauce

100g unsalted butter

100g dark brown soft sugar

140ml double cream

A handful of diced Californian walnuts

Add the butter, sugar and cream to a pot and bring to the boil. Simmer until all ingredients are melted and combined. Add a handful of walnuts and serve.