I’ve been messing about in the kitchen experimenting with some recipes. Our chickens have been poorly, and all but one has stopped laying eggs. Being unwilling to buy eggs I decided upon an eggless sponge. Egg-free recipes aren’t just handy when your hens have stopped laying though, as anyone with an egg allergy will tell you!
This apple cake recipe one began as a plain sponge cupcake recipe. I opened the cupboards pondering what I could use as flavouring and found the old favourite – cinnamon. And what goes well with cinnamon but a good old apple or few.
Today I wanted to try the recipe again, but I wanted to see how it went as a single, large cake.
It went well.
So here is the recipe:
Egg-free Apple Cinnamon Cake with Cream Cheese Frosting
400g Self Raising Flour
250g Butter – softened
4 tsp Baking Powder
1 tsp Vanilla Extract
4 tsp Cinnamon Powder
3 Apples, peeled, chopped and diced
175g Cream Cheese
600g Icing Sugar
Preheat oven to 190ºC/375ºF/Gas Mark 5.
- Beat butter and sugar until pale and fluffy.
Slowly sift in flour, baking powder and cinnamon. Stir together well.
Add water and stir thoroughly until all ingredients are combined.
Stir chopped and diced apples into the mixture.
Pour into a lined and greased 8 inch round springform cake tin.
Bake for 45 mins. If you find the top is over-browning before it’s fully baked cover the top with tin foil. This will stop it getting burnt before it’s fully baked.
Once baked remove from oven and place tin on a wire rack to cool. Once cooled remove from tin and make frosting.
Whisk together the cream cheese and icing sugar until the mixture is thick and gloopy, but still pourable.
Pour onto cooled cake. Watch as it runs over the edge of the cake into rivers of deliciousness. Try not to drool over it. That’s not hygienic.
Let it sit for at least an hour before serving. This is a good test of willpower.
Eat and enjoy!