Snacking cake
Snacking cake
I love the idea of a snacking cake – a lovely slab that sits in the cake tin for a few days, just waiting to be cut and eaten with a cup of tea. It’s not fussy, just plain yet delicious, and a good vehicle for any kind of fruit, preserved or fresh. If that sounds good to you, then this is your cake! The quantities I’ve given do make quite a large cake, so if you think your household might snack less than mine, please go ahead and halve them.
Ingrediënten
- 320 g 11¼ oz unsalted butter, softened
- 2¾ cups 420 g plain (all-purpose) flour
- 200 g 7 oz caster (superfine) sugar
- 2 tsp baking powder
- A good pinch of salt
- ½ cup 130 g Greek-style yoghurt
- 4 eggs
- ½ cup 50 g flaked natural almonds
- ¼ cup 45 g brown sugar
FILLING
- 4 –5 apples pears or a similar quantity of preserved fruit, halved and sliced
- 2 Tbsp white granulated sugar
- Juice of 1 lemon
Instructies
- Preheat the oven to 200°C (400°F).
- Grease and line a 30 x 20 cm (12 x 8 inch) cake tin with baking paper.
- Combine the butter, flour, sugar, baking powder and salt in an electric mixer fitted with the paddle attachment.
- Beat on low until the mixture just comes together.
- Add the yoghurt and eggs and beat on low speed for 10 seconds or until the mixture just comes together, then increase the speed and beat for a few minutes until the batter is light and fluffy.
- Meanwhile, make the filling.
- Place the sliced apples or pears in a bowl with the sugar.
- Squeeze in the lemon juice, then toss to combine.
- Spread about half of the batter in the cake tin in a smooth layer, top with the fruit and then add the remaining batter.
- Smooth the top and sprinkle it with the flaked almonds and brown sugar.
- Pop the cake into the oven for about 45 minutes or until the centre is springy to the touch.
- Leave in the tin to cool for 5 minutes, then gently turn it out onto a wire rack to cool completely.
- If the cake is quite fruit-heavy, you could cool and store the cake in the tin as the fruit makes it more fragile and likely to break up as you turn it out.
Notes / Tips / Wine Advice:
You can swap the apples with mulberries (see here), or any other fresh or preserved fruit. If you’re using preserved fruit, there’s no need to toss it with the sugar and lemon juice – simply spread it over the batter.
