Cake Recipes

Lemon Cupcakes {Easy Recipe}

Sarah Rossi — Tue, 16 Apr 2019 09:00:00 +0000

These light, zesty Lemon Cupcakes are super easy to make and are finished off with a lemon buttercream and lemon curd drizzle – a little heavenly treat baked in just 20 minutes.

These fluffy Lemon Cupcakes are an adaptation of my very popular Lemon Drizzle Cake. They’re just as tasty but come packaged in very cute form.

They also come with the addition of a divine topping you can sink your teeth into, making these a wonderful combination of sour and sweet, as well as super impressive for a gift, party or bake sale.

Why you’ll love this Homemade Lemon Cupcakes recipe

Quick to make (even for beginners) but look impressive

No fancy baking equipment necessary

Moist, zesty, fluffy and delicious

Sarah’s Notes

This recipe comes with an incredible topping of lemon buttercream and lemon curd to give them extra flavour and the wow-factor to look at.

However, you can leave the toppings off if you prefer. They will still be delicious with just the lemon drizzle for flavour.

Easy Lemon Cupcakes Ingredients

For the cupcakes – Sugar, unsalted butter, eggs, self-raising flour and lemon zest
For the drizzle – Icing sugar and lemon juice
For the buttercream: Butter and icing sugar
Lemon extract – You will also need this for the cupcakes and buttercream. It’s really important to use a good quality lemon extract, not essence. An extract will contain flavouring produced from lemons, rather than an essence which is a chemically produced flavouring
To decorate: About half a jar of lemon curd

How to make Lemon Cupcakes

1. Start by creaming your butter and sugar together, either using a mixer or wooden spoon. Add the eggs, flour, lemon extract, and lemon zest.

2. Line a muffin tray with cupcake cases. Dollop your mixture evenly between them, then put into a preheated oven, as per the recipe below. Meanwhile, start making your lemon drizzle.

3. Mix the juice from your zested lemon with some icing sugar and when the cupcakes are fresh from the oven, pour it over the top of each one.

4. Allow the Lemon Cupcakes to cook in the tin while the drizzle sinks down into them.

TIP: Don’t over bake the cupcakes. Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.

How to make Lemon Buttercream

Beat the butter until it is light, pale and fluffy.
Add in your icing sugar. If you can, sieve this before you add it in. It makes a big difference to the texture.
Continue to beat the mixture until everything is well mixed, wiping down the sides of the bowl occasionally. The longer you beat your buttercream, the lighter in texture it will be.
Finally, mix in your lemon extract.

How to Store Lemon Cupcakes

Store the cupcakes in an airtight tin or container for up to 5 days. Don’t store them in the fridge or they will become quite hard.

Freezer You can freeze these cupcakes for another day! Make sure you wrap them in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Recipe Tips

You don’t NEED any of those items to bake these Lemon Drizzle Cupcakes, but they do make it easier and help to give that really special finish.

Disposable Piping Bags – These are a must-buy if you’re planning on some cake decorating. They are so easy to use. I know, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option.
Piping – I used this Wilton 1M piping nozzle to get the pretty swirls of the icing and lemon curd.
Microplane Zester – My secret weapon for any recipes with citrus zest. I know I’m a wimp but I used to hate making anything with lemon zest in before splashing out on one of these. They have SO many glowing reviews. You can buy them here on Amazon: Microplane Premium Zester.
Mixer – My much loved (now 10 year old!) mixer.
Ice cream scoop – I ALWAYS use a scoop for these cupcakes to get an even size

More easy baking recipes…

Sweet Things

Chocolate Cupcakes {Easiest EVER Recipe!}

Traybakes

Rocky Road {Best Ever Recipe!}

Cakes

Yoghurt Pot Cake {No Scales Needed!}

Cakes

Victoria Sponge

FAQs

Help! My buttercream is too stiff

If you buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture.

Do I have to use a piping bag for the toppings?

No, if you don’t have any you could always pop the icing and lemon curd on with a knife and spoon instead.

How do I keep Lemon Cupcakes moist?

Make sure you follow these steps:

1. Don’t over cook your cupcakes. They should be slightly golden and springy to the touch. If you aren’t sure if they are done, use a metal skewer to check. (Put your skewer into the middle of the cupcakes, it should come out clean).

2. Drizzle the lemon juice and icing sugar mixture on the cupcakes when they have just come out of the oven.

3. Eat the cupcakes within 2 days of baking (if they last that long!)

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Lemon Cupcakes {Easy Recipe}

These light and fluffy, extra moist Lemon Cupcakes are the perfect treat. Baked in just 20 minutes with an easy recipe and added topping zing!

Course Dessert

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 25

Servings Cupcakes

Calories 521kcal

Author Sarah Rossi

Ingredients

For the cupcakes:

150 g Sugar
150 g Butter
3 Eggs
150 g Self raising flour
1 Lemon Zest only (reserve lemon for the drizzle)
1 tsp Lemon extract See notes

For the drizzle:

25 g Icing sugar
Lemon juice From the zested lemon used in the cupcakes

For the buttercream icing:

250 g Butter
500 g Icing sugar
1 tsp Lemon extract

To decorate:

1/2 jar Lemon curd Approx 160g

Instructions

Preheat your oven to 180℃ fan/200℃/Gas Mark 6.
Put 12 cupcakes cases into your tin ready.
Cream your room temperature butter with your sugar until it's pale, light and fluffy.
Either: Beat in the eggs, one at a time, mixing really well after each egg. Don't worry if it curdles slightly, it will come good.
OR: Add all of the eggs, flour, zest and lemon extract together.
Mix together by hand or with a mixer until everything is well combined.
Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
Bake for about 15 minutes. You may need to adjust this depending on your oven. The cakes should be golden and slightly bouncy to the touch.
Meanwhile, make your drizzle. Mix together icing sugar and the juice from the lemon you previously used for the zest.
Now make the buttercream icing. Beat your butter until it's pale, light and fluffy.
Beat in your sieved icing sugar and add in your lemon extract.
Take your cupcakes out of the oven. While they are still warm in the tin, drizzle over your lemon drizzle.
Once the cakes are cooled, pipe over the icing, then either take a fresh bag with the end snipped off or drizzle the lemon curd on top.
Enjoy!

Notes

Zesting tool: My secret weapon for any recipes with citrus zest in is my Microplane Zester. You can buy them here on Amazon: Microplane Premium Zester

Ice cream scoop: Use one to make sure you dish your batter up evenly into the cupcake cases

Buttercream: If your buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture

Lemon extract: It is really important to use a good quality lemon extract, not essence. An extract will contain flavouring produced from lemons, rather than an essence which is a chemically produced flavouring

Don’t over bake: Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while

Nutrition

The post Lemon Cupcakes {Easy Recipe} appeared first on Taming Twins.

Yoghurt Pot Cake {No Scales Needed!}

Sarah Rossi — Mon, 13 Mar 2023 10:30:00 +0000

Did you know you can make one of the best cakes ever with NO scales or measuring cups? What is this magic?! Yoghurt Pot Cake is a thing, and it’s SO easy and flipping delicious. Cake baking at its simplest, which is what we all need in our lives!

So, why yoghurt as a cake ingredient? It might not be traditional but it really does work.

One little pot makes a wonderfully light sponge that is fluffy and moist (sorry I know we hate the word but it is 100% called for here). The yoghurt gives a tang and a creaminess to our cake.

What’s more, you can then use the empty yoghurt pot to measure out the rest of your ingredients instead of all the faff that comes with scales, extra bowls etc etc. WHAAAT?!

If you’re looking for a super easy cake to make, this Yoghurt Cake is so simple, you have to give it a go!

Why you’ll love this recipe

Cake baking simplified!

Only a few ingredients

Delicious, fluffy results

About this Yoghurt Cake

You’ll see how easy this cake is to make in my video or process images below, but if you’d rather measure everything out instead of using your yoghurt pot (if you’ve not found the right size, for example), I have detailed these amounts in the recipe below.

If you’re feeling in the baking mood, take a look at some of my other very easy cakes, such as my classic Victoria Sponge, my Easy Apple Cake, my one-bowl Banana Cake, my Mini Pumpkin Bread Loaves and I can’t forget my trusty EASIEST EVER Lemon Drizzle Cake recipe (this one is very popular!)

What you’ll need

Yoghurt – One 150ml pot of natural full-fat. This will make it nice and moist.
Oil – Sunflower or vegetable, or anything that’s flavourless (not olive oil unless you want the distinctive taste).
Self-raising flour
Caster sugar
Eggs – I use medium free-range
Vanilla extract – NOT essence, which is synthetic
Raspberries – Or your preferred fruit

How to make it

1. Add your yoghurt into a bowl, then using the same yoghurt pot, add the rest of the cake mixture ingredients as per the recipe below and stir until smooth.

2. Carefully mix in the raspberries and pour the mixture into a lined loaf tin. Bake as per the recipe below.

Hint: Cover the cake with foil if the top is browning too much before it’s cooked through.

Substitutions

Fruit – For this Yoghurt Cake recipe I have added fresh raspberries, but go ahead and use whatever you like to add additional flavour if you like. A blueberry yoghurt cake would go down a storm too, or perhaps blackberries. Be careful with any fruit like strawberries as they may be too wet and make the cake quite gooey.

Storing

Store this in a cake tin or sealed container. You don’t need to refrigerate it because it’s got yoghurt in. It should last up to 3 days (if it hasn’t been devoured by then!)

Top tip

If it’s cooking too quickly

Cooking the cake low and slow means that the inside has time to cook before the outside gets too brown. If the top is browning too much when you check at 45 mins but inside isn’t cooked, cover it with tin foil and return to the oven to carry on.

FAQ

What Kind Of Tin should I bake this in?

I like to bake this in a loaf tin, and this recipe and timings are for a loaf tin. Loaf tin sizes can be very confusing, but I think a small one is better as you get a lovely dome shape on the top of the cake.

This will work in any type of tin though, just adjust the cooking time.

What ingredient does the yoghurt replace in this cake

The cake uses yoghurt and oil, so no need to butter.

Can I make this cake dairy free?

Yes! Use dairy free yoghurt and you are good to go.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Yoghurt Pot Cake {No Scales Needed!}

Have you tried making a cake with yoghurt and then using the same pot to measure your ingredients?! This is a super easy way to bake, and BONUS, this Yoghurt Cake is totally delicious too.

Course Dessert

Cuisine Family Food

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 319kcal

Author Sarah Rossi

Ingredients

150 g Yoghurt x1 POT
250 g Self-raising flour x2 YOGHURT POTS-FULL
175 g Caster sugar x1 YOGHURT POT-FULL
75 ml Sunflower oil x1/2 YOGHURT POT-FULL
3 Eggs Medium
125 g Fresh raspberries x1 YOGHURT POT-FULL
2 tsp Vanilla extract

Instructions

Measure your ingredients using the yoghurt pot and add to a bowl.
Stir the ingredients together well until the mixture is smooth. Carefully fold in the raspberries.
Line a loaf tin with baking paper and pour in the cake mixture.
Cook at 160C for 45-60 minutes or until a skewer comes out clean.

Notes

Timings: Cooking the cake low and slow means that the inside has time to cook before the outside gets too brown. If the top is browning too much when you check at 45 mins but inside isn’t cooked, cover with tin foil and return to the oven.

Baking paper: Make sure you’re using this or baking parchment, NOT greaseproof paper!

Nutrition

The post Yoghurt Pot Cake {No Scales Needed!} appeared first on Taming Twins.

Courgette Cake {with Lime & Cream Cheese Icing}

Sarah Rossi — Mon, 16 Jul 2018 18:30:00 +0000

This delicious Courgette Cake recipe is so easy to make, packed with lime and topped with delicious mascarpone cream cheese frosting icing. It’s the perfect summer bake to use your vegetables in! It’s also easily made gluten free.

Have you ever grown courgettes yourself? If you haven’t grown them before and you fancy yourself as a gardener, courgettes are 100% the summer thing to grow.

They just grow and grow, often giving a glut of them to cook up in various ways.

If that’s not reason enough to grow some, two more words: Courgette Cake. It’s SO GOOD.

A delicious texture, all made in one bowl, and a portion of veg as a bonus. To me, this is one of the tastes of summer.

Even if you’re not a gardener, please buy some courgettes and try this Courgette Cake recipe!

Why you’ll love this Courgette Cake recipe

Super simple and all prepped in one bowl

Great way of using up courgettes produce

Cake AND veg combo for bonus points

Easy Cake recipes

If it’s easy cake recipes you’re after, you could also try:

Yoghurt Pot Cake – No scales needed!

Biscoff Cheesecake – Only 5 ingredients

Lemon Drizzle Cake – Over 250 reviews

Banana Cake – Prepare in under 10 minutes

White Chocolate Cheesecake – Simple no-bake recipe

Pumpkin Cake – Simplified easy seasonal recipe

Apple Cake – Perfect as a treat or dessert

Victoria Sponge – A summery British classic!

Courgette Cake Ingredients Notes

Eggs – I use free range medium
Courgettes – Use about 150g (weight after being grated and the excess water squeezed out). This is roughly 1 medium-large courgette
Pistachios – I LOVE these pistachio nut slivers. I’ve only found them on Amazon but I think that they really finish this cake beautifully. You’ll only use some of a pack to decorate this cake, but they keep well in the fridge
Limes – Zest only. This is a tasty addition and makes texture lovely and moist
For the icing: mascarpone cheese, icing sugar and lime juice

How to make Courgette Cake

1. Preheat the oven and coarsely grate your courgettes. Squeeze out the excess water thoroughly.

2. Mix the sugar, oil and eggs until well beaten.

3. Stir in the grated courgettes, nuts, lime zest, self raising flour, bicarbonate of soda and cinnamon. Combine well.

4. Pour the mixture into a lined and greased loaf tin and bake, as per the recipe below, until cooked through. Allow to cool then remove from the tin.

5. Meanwhile, make the icing by very gently combining the mascarpone with sieved icing sugar and lime juice. Pop into the fridge until the cake is totally cold.

6. Smooth the icing over the top of the cake and sprinkle on the pistachios and more lime zest.

Substitutions

Gluten free flour – Substitute the self-raising flour for gluten free if you’d rather
Pistachios – You can leave this out if you prefer. They aren’t totally necessary but add a lovely bite. You can try other nuts if you prefer

Storing

Store this in a cake tin or sealed container. You don’t need to refrigerate it but you can if you like. It should last up to 3 days (if it hasn’t been devoured by then!)

top Tips

Drying the courgettes

Squeezing the water out of the courgettes is really important, or you could end up with a soggy cake.

I use a clean tea towel for this job (which is a bit annoying as we then have a mucky tea towel BUT does get the most liquid out and saves a lot of time.) You could also use bare clean hands or a sieve.

Coarsely grate the courgettes

Be sure to use the coarse side of your grater or food processor setting for your courgettes. I’ve used a fine one before and the texture wasn’t quite as good. they will be too mushy if you use a very fine grater.

Cream cheese frosting

When you make your cream cheese frosting, mix very softly and slowly to avoid the icing getting too runny. If it does go a little runny, pop into the fridge for an hour to firm up.

You could try a simplified cream cheese icing recipe instead if you’d rather.

More courgette recipes…

Lunch Ideas

Easy Courgette Soup {with Parmesan}

Vegetarian

Courgette Lasagne {with Double Cheese Topping}

Vegetarian

Easy Courgette Fritters {with Feta Cheese}

Under 30 minutes

Creamy Courgette Pasta {20 Minute Meal}

FAQs

How do you zest the lime?

My secret weapon for any recipes with citrus zest in is my Microplane Zester. I know I’m a wimp but I used to hate making Lemon Drizzle Cake before splashing out on one of these.

They have SO many glowing reviews. You can buy them here on Amazon: Microplane Premium Zester.

What’s the best kind of tin to use for this cake?

A sturdy good quality loaf tin that conducts the heat evenly will really make a difference to your bakes. This non-stick loaf tin on Amazon is a good buy.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Courgette Cake {with Lime & Cream Cheese Icing}

This delicious Courgette Cake recipe is so easy to make. With lime and delicious mascarpone cream cheese frosting icing, it's the perfect summer bake!

Course Dessert

Cuisine Family Food

Prep Time 10

Cook Time 50

Total Time 1

Servings People

Calories 440kcal

Author Sarah Rossi

Ingredients

175 g Caster sugar
175 ml Sunflower oil
3 Free range eggs Medium
150 g Courgettes Weight after squeezing out excess water
100 g Pistachio nuts, shelled Optional
2 Limes Zest only
175 g Self raising flour
1 tsp Bicarbonate of soda
2 tsp Ground cinnamon

For the icing:

150 g Mascarpone cheese
150 g Icing sugar
1 Lime Juice only

To decorate:

Pistachio slivers and more lime zest

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
Mix the sugar, oil and eggs until well beaten.
Stir in the grated courgettes (after you've squeezed out the liquid – see recipe tips).
Stir in the nuts (if using), lime zest, self raising flour, bicarbonate of soda and cinnamon. Stir until totally combined.
Pour into a lined and greased loaf tin and bake for 45-60 minutes until cooked through and a skewer comes out clean.
Allow to cool and remove from the tin.
Meanwhile, make the icing by very gently combining the mascarpone with sieved icing sugar and lime juice. Pop into the fridge until the cake is totally cold.
Smooth the icing over the top of the cake and sprinkle on the pistachios and more lime zest if you fancy.

Notes

Courgettes: Use about 150g (weight after being grated and the excess water squeezed out). This is roughly 1 medium-large courgette

Coarsely grate the courgettes: Be sure to use the coarse side of your grater or food processor setting for your courgettes. I’ve used a fine one before and the texture wasn’t quite as good. they will be too mushy if you use a very fine grater

Drying the courgettes: Squeezing the water out of the courgettes is really important, or you could end up with a soggy cake. I use a clean tea towel for this job

Cream cheese frosting: When you make your cream cheese frosting, mix very softly and slowly to avoid the icing getting too runny. If it does go a little runny, pop into the fridge for an hour to firm up

Pistachios: I LOVE these pistachio nut slivers. I’ve only found them on Amazon but I think that they really finish this cake beautifully. You’ll only use some of a pack to decorate this cake, but they keep well in the fridge

Gluten free flour: Substitute the self-raising flour for gluten free if you’d rather

Nutrition

The post Courgette Cake {with Lime & Cream Cheese Icing} appeared first on Taming Twins.

Easy Apple Cake

Sarah Rossi — Fri, 04 Nov 2022 10:30:00 +0000

It’s the time of year when we start to spend more time feeling cosy at home, and that definitely calls for cake! This Apple Cinnamon Cake is so easy to make and will fill the whole house with the most delicious scent.

Whether you’re an experienced baker or a complete beginner, you’ll love this seasonal bake.

This Apple Cake is autumn comfort food, topped with crunchy flaked almonds, perfect to serve with a cup of tea on a chilly afternoon.

Another new favourite fruity cake along with my Lemon Drizzle Cake and Pumpkin Cake.

Why you’ll love this Apple Cake recipe

Super easy to make

Simple ingredients

All the tastes of the season

How we came up with this recipe

I’m taking a break from my main course recipes to bring you what is JUST as important in the colder months… comforting, delicious cake!

There’s no need for any elaborate equipment, although you can use a food mixer if you have one.

This is a very ‘tender’ cake (as Paul Hollywood would say), meaning it can break easily and crumble. BUT, although it’s fragile, I forgive it, as that’s what makes it so delicious!

The best way to tackle this is by waiting to cut it until it’s completely cold (if you can resist). If you’d still prefer to serve it warm as a dessert, that’s fine – just be gentle and accept that it will be a bit crumbly.

This Apple and Cinnamon Cake is best served as a teatime treat with a nice hot cuppa, or as a pudding with custard or perhaps frozen yoghurt.

Apple Cake ingredients

Apples – The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed
Butter – I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds
Eggs – I prefer medium, free range
Other ingredients – Caster sugar, self-raising flour, ground cinnamon
For the topping – Flaked almonds

How to make Apple Cake

1. Preheat the oven to 180C. In a large bowl, beat the butter and sugar until light and fluffy.

2. Add the eggs, flour, and cinnamon and beat until well combined and there are no pockets of flour. Fold in the cubed apples by hand.

3. Line a 20cm x 20cm square tin with baking paper or parchment and pour in the mixture, smoothing gently with a spatula.

4. Sprinkle over the flaked almonds and bake as per the recipe below.

Substitutions

Topping – You could just sprinkle over the light brown sugar and ground cinnamon for the topping if you are short of almonds
Want a change from apples? – You could make this with pears instead as an alternative
Butter – You can use dairy-free spread if you prefer

Leftovers

Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.

Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Top tips

Extra apples

You might feel tempted to add another apple in. If you are desperate to, you’re very welcome, but the texture of the cake will be so soft that it will fall apart. This would make it delicious for dessert but not such a sliceable bake.

Cutting up the apples

Make sure you cut your apples into very small cubes. If the cubes are too big the cake will be more likely to break up.

Add a topping

To make this a bit EXTRA, add a simple but delicious Cream Cheese Frosting at the end.

More cake recipes…

Cakes

Courgette Cake {with Lime & Cream Cheese Icing}

Sweet Things

Banana Cake {FOOLPROOF Recipe}

Cakes

School Cake {Easy Recipe!}

Cakes

Victoria Sponge

FAQs

How do I know if it’s cooked all the way through?

You can use a skewer or thermometer to check it is cooked all the way through. A skewer should come out clean.

Help my cake is burning on top!

If you think your cake is browning too quickly, cover the top with some tin foil. I tend to check it at 30 minutes and then put some foil over if it’s looking like it’s very brown already. Try not to open the cake before 30 minutes or it will sink.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Apple Cake Recipe

This delicate and delicious Apple Cake is the perfect autumnal comfort food. With a light cinnamon sponge and apple at its heart, it's a perfect warming treat you can have as either a hearty teatime snack or as a dessert.

Course Dessert, Snack

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 422kcal

Author Sarah Rossi

Ingredients

150 g Unsalted butter Room temperature
150 g Caster sugar
2 Eggs Medium, free range
200 g Self-raising flour
2 tsp Ground cinnamon
300g Apples (about x4 apples) Chopped weight | 1cm cubes

For the topping:

25 g Flaked almonds

Instructions

Pre-heat the oven to 180°C fan.
Beat the butter and sugar until light and fluffy in a large bowl.
Add the eggs, flour and cinnamon and beat until well combined and there are no pockets of flour.
Fold in the apples by hand.
Line a 20cm x 20cm square tin with baking paper or parchment. Pour in the mixture, smoothing gently with a spatula. Sprinkle over you flaked almonds.
Bake for 30-35 minutes (check at 30 minutes).

Notes

Apples: The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed

Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds

To store: Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard. You can freeze this cake. It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Serving suggestions: This cake is the perfect tea time treat, but it also makes a delicious dessert served with custard cream or ice cream.

Nutrition

The post Easy Apple Cake appeared first on Taming Twins.