“Religion is meant to be bread for daily use, not cake for special occasions.” ~ Author Unknown
Over the past 10 years I have studiously followed many kinds of cooking blogs from all over the world; just about every one of them has an apple cake recipe that has been passed down from their own mothers.
And I’m no different!
This is an apple cake recipe passed down from my mother (sorry Mum, it’s no longer your secret!) and each bite brings back a bundle of memories from our days in Dubai and London.
This cake can be considered a tea or coffee cake, as it goes best with exactly that – tea and coffee! This is great to serve at a tea party (but of course!), and even as a mid-morning snack. This cake is not too sweet, or too tart – it’s a gentle combination of sugar and apples. This cake rises pretty well and I recommend using a larger cake tin.
I use regular red apples that available at every vegetable lari – no need for fancy and expensive imported red or green apples. You can add raisins if you want – although I’m not a big fan. But I am a very big fan of chocolate chips – which is great to add when targeting children.
This recipe is quite simple and quick as well – I love the vegetable oil part – no need to wait (im)patiently for the butter to soften! The baking time is high. I would recommend using a larger cake tin than I did, for a slimmer cake and lower cooking time.
This cake has a tendency to become sticky (chikni), so it is essential to mix in the flour and apples part with a wooden spoon. And it is also important to beat the first part very well (eggs, oil and sugar!).
I like this cake as it is, but you can opt to serve with a dollop of fresh cream, spiced up with some cinnamon and walnuts.
I would not recommend frosting this – just some powdered icing sugar works fine.