340g self-raising flour.
1 rounded teaspoon baking powder.
1 teaspoon salt.
340g soft brown sugar.
170g butter, cubed.
100g dates, chopped.
30g walnuts, shelled and chopped.
650g prepared mixed apples, peeled, cored and roughly chopped.
4 eggs, beaten.
1 teaspoon vanilla bean paste.
Spray a silicon ring mould with oil and dust with flour.
Rub the butter into the dry ingredients.
Add the dates, walnut pieces and chopped apples and mix so that the apple is well covered with flour.
Beat the vanilla with the eggs and gradually stir into the mix.
Stir thoroughly then place in cake mould.
Bake in pre-heated oven at 165C, Gas 3 for 90 -120 minutes, covering with a double layer of foil with a steam hole after 60 minutes.
Allow to cool before turning out.
I like my cakes to reach an internal temperature of at least 95C. The quantity of cold, wet apple means that this cake takes a longer time than expected to bake.
Mixing by hand is a good way to feel how well everything is combined before placing handfuls in the mould. Messy but I’m easy to clean afterwards.
A ring mould allows the heat to reach the middle of the cake but you could halve the ingredients and cook in a loaf tin lined with parchment paper.
Use any nuts you like – my favourite is brazil nuts.
I used this recipe to make individual cakes in paper cases (20-24) and cook them for 25 minutes at the same temperature.