|
2 cooking (tart) apples
Lemon juice
100 g/4 oz butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, lightly beaten
5 ml/1 tsp vanilla essence (extract)
250 g/9 oz plain (all-purpose) flour
25 g/1 oz cocoa (unsweetened chocolate) powder
5 ml/1 tsp baking powder
5 ml/1 tsp bicarbonate of soda (baking soda)
150 ml milk
For the icing (frosting):
450 g/1 lb icing (confectioners') sugar, sifted
25 g/1 oz cocoa (unsweetened chocolate) powder
50g/2 oz butter or margarine
75 ml/5 tbsp milk |
|
Method:
Peel, core and finely chop the apples,
then sprinkle with a little lemon juice. Cream together the butter or
margarine and sugar until light and fluffy. Gradually beat in the eggs
and vanilla essence, then fold in the flour, cocoa, baking powder and
bicarbonate of soda alternately with the milk until everything is well
blended. Stir in the chopped apples. Spoon into a greased and lined 20
cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas
mark 4 for 45 minutes until a skewer inserted in the centre comes out
clean. Leave to cool in the tin for 10 minutes, then turn out on to a
wire rack to finish cooling.
To make the icing, beat together the icing sugar, cocoa and butter or
margarine, adding just enough milk to make the mixture smooth and
creamy. Spread over the top and sides of the cake and mark into
patterns with a fork.
|
