Let’s paint some watercolour daffs and make an apple cake together…
Grab some bright yellow daffs (or whatever flowers you can/like), grab a friend or just hang with us, let your butter and eggs come to room temp and let’s bake and splash some colour around while the cake cooks.
These videos are pretty relaxed affairs, and you can cook and paint along with us. Just hit pause whenever you need an extra minute to mix the batter, peel the apples, mix your colours or whatever!
Apple Snacking cake
I love the idea of a snacking cake – a lovely slab that sits in the cake tin for a few days, just waiting to be cut and eaten with a cup of tea. It’s not fussy, plain but delicious, and a good vehicle for any kind of fruit, preserved or fresh. If that sounds good to you, then this is your cake! The quantities I’ve given do make quite a large cake, so if you think your household might snack less than mine, please go ahead and halve them.
6 Granny Smith apples, peeled and thinly sliced
1 cinnamon stick
320 g (11 1/4 oz) chilled unsalted butter, cut into cubes
2 3/4 cups (420 g) plain (all-purpose) flour
200 g (7 oz) caster (superfine) sugar
2 tsp baking powder
A good pinch of salt
1/2 cup (130 g) Greek-style yoghurt
1/2 cup (50 g) slivered almonds
1/3 cup demerara sugar
Place the apples in a large saucepan with the cinnamon stick, add about 3 tbsp water, cover the pot and place on low heat. Cook for about 10 minutes or until the apples have softened but kept their shape. Remove from heat and leave to cool a little while making the cake.
Preheat the oven to 180°C (400°F). Grease and line a 30x20cm baking tray with baking paper.
Combine the butter, flour, sugar, baking powder and salt in an electric mixer fitted with the paddle attachment. Beat on low until the mixture just comes together. Add the yoghurt and eggs and beat on low speed for 10 seconds or until the mixture just comes together; then increase the speed and beat for a few minutes or until the batter is light and fluffy.
Spread the batter over the base of the tin in a smooth layer. Top with the apples and sprinkle over the almonds and demerara sugar. Pop the cake into the oven for about 30-40 minutes or until the centre is springy to the touch.
Here’s what you’ll need to get started with your watercolours;
Watercolour paper (300gsm +)
Watercolour brushes (any are good but ideally size 10-12 round, size 1/2-3/4 inch flat and a rigger brush)
Black gel pen
Coloured felt pens (optional!)