From Marsh Mash Autumn 2013

Makes 12 cakes

A bottle of your favourite medium still cider (pour yourself a glass leave 6fl oz/165ml for the recipe)

Apple Puree:
6oz (165g) Cooking Apple (peeled and chopped)
2fl oz. (55ml) Cider
1 tbsp. Granulated Sugar (or to taste)

Place cooking apple, cider and granulated sugar in a saucepan and gently bring to the boil. Turn heat down and cook for about 10 minutes until apple is soft. Allow to cool for 20 minutes then mash together to make puree. Alternatively, cheat and buy a jar (you will need 4fl oz. /110ml of puree).

Cakes:
9oz (255g) SR Flour
½ tsp. Baking Powder
Pinch of Salt
1½ tsp Ground Cinnamon
1 Large Egg
6oz (165g) Caster Sugar
½ tsp Vanilla Essence
2fl oz (55ml) each of Vegetable Oil, Cider and Vanilla Yogurt (I used Muller Light)
1 medium Dessert Apple (peeled and chopped into small pieces or grated)

• Turn oven on 200°C/400°F/Gas 6. Line a 12 hole, deep muffin pan with paper cases.
• Sift flour, baking powder, salt and cinnamon together.
• Beat egg and caster sugar together (medium speed on mixer) until mixture forms a thick 'ribbon' when beaters are lifted from bowl. Reduce speed to low, mix in vanilla essence and puree.
• Add vegetable oil, cider, and vanilla essence, and yogurt, mix with a spoon until combined.
• Gradually add flour mixture a little at a time, stirring gently, until well mixed.
• Fold in the chopped (or grated) apple and spoon mixture into prepared muffin cases.
• Bake in centre of oven for 25 minutes – test by inserting a thin knife or skewer into the centre of cakes, it should come out clean. Remove cakes and set aside to cool.

Cider Icing:
1oz (25g) Melted Butter
1½ tbsp. Cider
2-3oz (50-80g) Icing Sugar
Ground Cinnamon for dusting

Mix the melted butter with cider and gradually beat in the icing sugar, until required consistency achieved (more cider will thin the icing whereas more sugar will thicken it). Put a dollop of icing on top of cakes and dust with cinnamon.

Drink any cider that is left over!!!

Chef's Notes:
Replace the apple puree with chestnut puree (buy it ready prepared), replace cinnamon with cardamom, nutmeg, ginger, or use any combination as they go well together.

Shirley Johnson

AFRM Branch Member