This recipe was given to my from my local hairdresser, Jacinta, in Cygnet. You can add an egg to the sponge for a more cake-like texture, if you prefer.
This recipe sounds like it will fail but the turns out to be a wonderful and so simple to make.
- 4 golden delicious apples, stewed
- 150 g (1 cup) self-raising flour
- 110 g (½ cup) caster sugar
- 125 ml (½ cup) milk
- 2 tbsp melted butter
- 1–2 tsp finely grated lemon zest
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stew the apples with some butter and honey, or as desired, until starting to soften, but not completely soggy. Do it in an ovenproof saucepan (about 1.5 liitres is a good size) or transfer the mixture later.
Preheat the oven to 180°C.
Mix the remaining ingredients together and pour over the hot apple. Bake for about 25–30 minutes or until a skewer inserted in the centre comes out clean.
Serve just as it cools, rather than too hot, or at room temperature.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.