Mary McDevitt’s apple cake
200g (1⅓ cups) plain flour
1 tsp baking powder
1 tsp ground cinnamon or ground cloves
75g cold unsalted butter, chopped
55g (¼ cup) caster sugar
1 egg, lightly beaten
3 (about 600g) large granny smith apples, peeled, cored, finely chopped
60ml (¼ cup) milk
2 tbsp white sugar
Preheat oven to 190°C. Process flour, baking powder, cinnamon, butter and 1 tsp salt in a food processor until mixture resembles fine breadcrumbs.
Transfer to a bowl and stir in caster sugar, egg and apples until mixture comes together. Stir in enough of the milk until mixture forms a soft dough.
Place dough in a greased 19cm round cake pan and scatter with sugar. Bake for 40 minutes or until golden. Store in an airtight container for up to 1 day.
As seen in Feast magazine, Issue 10, pg50.
Photography by Alan Benson.