Egg Free Apple Cake
Egg Free Apple Cake
Ritika Gupta
Note from Mamta February 2013: One day, I wanted to make fruit cake while in India, but did not have a dry fruit mix needed for it. So my nephew?s wife Ritika and I decided to use chopped apples instead. The cake turned out really well. As it does not have eggs in it, this cake can be a little more crumbly than egg based cakes. Serve warm with hot custard or vanilla ice-cream.
Ingredients
250 gm. self raising flour, sifted (or 250 gm. plain flour (maida) + 10 ml. (1 dessert spoon) baking powder + 1/4 to 1/2 tsp. salt)
250 gm. chopped apples (weight after peeling &, coring)
125 gm. butter or margarine or cooking oil at room temperature (it should be soft, so that it can be beaten easily)
120 gm. fine granulated sugar
180-200 ml milk (12-14 tbsp.)
1 tbsp. white vinegar
1 level tsp. bicarbonate of soda
3-4 drops of vanilla extract, if you have it
1-2 tsp. caster sugar for sprinkling on top.
Instructions
Set oven at 180 C (160 C in fan oven) or 350 F or Gas 4.
Grease a cake tin and line with grease proof paper. Here. We have used a silicone mould, which does not require greasing.
Cream together sugar and butter until light and fluffy. We used an electric beater, but you can use a hand whisk.
Gradually sieve in (to remove any lumps) flour. Fold it in as much as possible.
Stir in the milk slowly, enough to make a thick mix, not as soft as the normal sponge cake.
Add and mix vanilla extract, if used.
Mix vinegar and bicarbonate of soda in a cup and add to the above mixture. Fold it in.
Fold in chopped apples.
Bake in the centre of the oven for 1 hour and 15 minutes or until firm. Carry out the skewer test; insert a skewer or a sharp knife into the body of the cake and pull it out. If the cake is ready, it should come out clean, with no cake mix sticking to it.
Remove, sprinkle castor sugar (optional) and cool on a wire rack.
Allow to cool completely before storing it away.
