A lovely farm house recipe ideal for using autumn windfalls. The cooking apples plus cider give the cake a rich flavour and cut the sweetness – serve warm for dessert with cream or custard, or leave to cool and eat as a moist country cake.
Preheat the oven to 160C/325F/Gas Mark 3.
Beat the butter with the sugar and orange rind until light and fluffy then gradually beat in the eggs, beating well after each addition. Gently fold in the flour and the cider using a large metal spoon then the apples. When thoroughly combined spoon the mixture into the prepared tin and spread evenly. Sprinkle with the Demerara sugar then bake in the heated oven for about an hour until golden brown and a cocktail stick inserted in the centre comes out clean.
Run a round-bladed knife around the inside of the tin to loosen the cake then unclip the tin. Cool on a wire rack (or eat while warm).
175g unsalted butter, softened
175g light muscovado sugar or golden caster sugar
The grated rind of 1/2 unwaxed orange
3 large free-range eggs, at room temperature, lightly beaten
250g Marriage’s Organic Light Brown Self Raising flour
About 500g cooking apples, peeled, cored and diced
2 tablespoons Demerara sugar for sprinkling
23cm/9in springform tin, greased and base-lined