This is a very simple and delicious cake, moist and full of succulent apple chunks and berries. It doesn't contain butter and eggs (though some oil is added), and can be called low-fat.
The recipe is adapted from Martha Day's "The Practical Encyclopedia of Baking".
Ingredients:
450 g self-raising flour
2 tsp ground cinnamon
150 g light muscovado sugar
2 medium size apples
150 g fresh or frozen cranberries
120 ml oil
300 ml apple juice
sugar powder for sprinkling (optional)
Method:
Keep aside 2-3 tbsp of the flour and sift the rest with the cinnamon, then stir in the sugar.
Add the oil and apple juice and beat well.
Core and dice the apples, toss them together with cranberries and the reserved flour, then add to the batter.
Stir well until combined, then spoon the mixture into the prepared lightly greased 20 x 20 cm square baking tin (or any other baking mold of the same size).
Bake in a preheated oven on 180 C (fan 160 C) for about 45-50 minutes or until the cake is firm to the touch and a wooden toothpick comes out clean.
Turn out and leave to cool completely.
To serve, sprinkle with some icing sugar (or drizzle some warm cranberry jelly over the cake, if desired). It is best eaten very fresh.
Enjoy with a cup of tea or coffee!
Bon Appetit!
