Sticky apple cake with drunk currants
A recipe from Let's Do Dinner by James Ramsden. Buy the book here.
Ingredients
Ingredients
For the currants
Up to 3 days ahead:
Step 1
Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in diameter cake tin.
Step 2
Melt 50g/1¾ oz/4 tbsp of the butter in a small saucepan, add the molasses sugar and stir until dissolved. Gently simmer until rich and dark, then tip into the cake tin. Arrange the apple slices on top.
Step 3
Beat the light brown sugar and the remaining butter together until light and fluffy, then beat in the eggs, a little at a time. Fold in the flour, spices and salt and spread over the apples. Bake for 35–40 minutes, until springy to the touch. Leave to cool in the tin.
Step 4
For the boozy currants, mix the caster sugar and rum in a small pan, add the currants and simmer gently for 10 minutes, then set aside.
15 minutes ahead:
Step 5
Gently warm the cake in a low oven, if you fancy, though it’s just as good served cold. Warm the currants over a gentle heat.
Step 6
Turn the cake out onto a plate, slice and serve with a blob of creme fraiche and a spoonful of currants.
