Apple and Jam Oil Cake
Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by Yolan Frank:
Merelyn’s mother, Yolan Frank, seemed to make an apple cake every week. This was her regular when Merelyn was young, but it was later superseded by her apple pie, featured in The Feast Goes On. Dairy free, rustic and easy to make, it works equally well with stone fruit in summer or firm pears in winter.
- 3 eggs
- 345 g (1½ cups/12¼ oz) caster (superfine) sugar
- 250 ml (1 cup/8½ fl oz) oil
- 1 teaspoon vanilla extract
- 300 g (2 cups/10½ oz) self-raising (self-rising) flour, sifted
- 60 ml (¼ cup/12 fl oz) strawberry jam (jelly)
- 3 large granny smith apples, peeled and sliced
- 1 tablespoon cinnamon sugar (see note)
- 1 tablespoon caster (superfine) sugar, for sprinkling
- Preheat the oven to 180°C (350°F/Gas 4). Line a 24 cm (9½ inch) round springform cake tin.
- Using an electric mixer, beat the eggs and caster sugar until pale and creamy. Add the oil and vanilla and beat until just combined. Using a spatula, gently fold in the flour.
- Pour half of the batter into the prepared tin, then dot with the strawberry jam and cover with half of the sliced apple. Sprinkle with the cinnamon sugar. Top with the remaining batter then the remaining apple slices. Finally, sprinkle over the tablespoon of caster sugar.
- Bake for 1 hour then reduce the temperature to 160°C (325°F/Gas 3) and bake for a further 30 minutes or until deep golden and a skewer inserted into the centre comes out clean.
- Note: To make cinnamon sugar, combine 230 g (1 cup/8 oz) caster sugar with 2 tablespoons of ground cinnamon. Store in an airtight jar and use as needed.
- Reprinted with permission from Now for Something Sweet by the Monday Morning Cooking Club (HarperCollins, 2020)