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- 400g cooking apple, peeled, cored and diced
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 eating apple, cored and roughly chopped
- 1 tsp lemon juice
- 165g butter
- 275g self-raising flour
- 1 tbsp demerara sugar
- 100g pecan nuts (or hazelnuts), roughly chopped
- 225g light muscovado sugar
- 2 large eggs
- 2 tsp icing sugar
- natural yogurt or cream to serve
How to prepare apple cake with pecan nut streusel
- Preheat oven to 180C/160C fan/gas 4. Grease and line a 20cm spring form cake tin.
- Put the cooking apple into a pan with 1 tsp of water. Cover and cook over a low heat until softened. Beat well to form a puree. Stir in the cinnamon and cloves and set aside. Toss the eating apple pieces in lemon juice, set aside.
- Rub 15g of butter into 25g of flour. Stir in the demerara sugar and half of the nuts, set aside.
- Beat the remaining butter and muscovado sugar together until lighter in colour and fluffy. Gradually beat in the eggs then the apple puree. Sieve the flour into the bowl and fold into the mixture with the remaining nuts.
- Spoon into the prepared cake tin. Scatter the eating apple pieces and the pecan nut streusel mixture over the top. Bake for 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin for 10 minutes then release and cool on a wire rack. Dust with icing sugar and serve with a little yogurt or cream.