Cider-soaked fruit and a sweet syrup adds extra umph to this moist tea cake.
- 50g/1½oz sultanas
- 150ml/5fl oz medium dry cider
- 125g/4½oz softened butter
- 125g/4½oz light soft brown sugar
- 2 free-range eggs, beaten
- 175g/6oz white self-raising flour
- 50g/1½oz brown spelt flour
- ½ tsp baking powder
- 1 tsp ground coriander
- pinch salt
- 1 crisp dessert apple, peel on, cut into cubes
For the cider syrup
- 100ml/3½fl oz of medium dry cider
- 75g/2½oz granulated sugar
- Soak the sultanas in 50ml/2fl oz of the cider until plump (about an hour, or you can do it overnight).
- Preheat the oven at 180C/350F/Gas 4
- Lightly grease an 18cm/7in diameter baking tin and dust it with flour.
- In a bowl or food processor mix the butter and sugar. Next, add the beaten eggs, flours, baking powder, coriander and salt. Mix well.
- Add the apple, the sultanas and their cider they soaked in, plus the remaining amount of cider to the cake mix, and stir to combine but do not beat.
- Pour mixture into the cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch. Remove from the oven and leave to cool.
- For the cider syrup, in a saucepan bring the cider and granulated sugar to the boil, and when all the sugar has dissolved leave the syrup to cool.
- Remove the cake from the tin and place on serving dish. Using a skewer prick the cake all over evenly. Slowly pour the cider syrup over the cake, then serve.