Some days you just need cake. But living in a house with two adults and two cats, we struggle to smash through an entire Victoria Sponge even though I get mad Cake Guilt*. (*I can’t leave cake to get stale and I can’t throw away cake. It’s unnatural. I literally got an eye twitch then…)
I get rid of Cake Guilt in two ways.
One: make cake smaller; and
Two: Put fruit on it. Which makes things healthy. Which means I can eat it. All of it. Quickly.
125gr room temperature unsalted butter
125gr caster sugar
2 medium eggs
125gr self raising flour
1/2tsp ground cinnamon
1 granny smith apple, peeled and cored and sliced
Small handful of cranberries, sliced in half
1tbsp soft brown sugar (optional)
Icing sugar, for dusting
1, Preheat your oven to 170o/c and coat a 7inch sandwich cake tin with cake release.
2, Beat together the butter and sugar until creamy. Beat in the eggs with a tablespoon of the flour so it doesn’t go all curdle-y.
3, Add in the rest of the flour with the cinnamon and fold through until completely combined. Add in the milk here to loosen the batter up.
4, Decant your batter into your cake tin. Arrange the apples in a circle-y fan-esque shape and sprinkle over the cranberries. If you have 1tbsp of soft brown sugar in grabbing distance, sprinkle this over the top of the uncooked cake too.
5, Bake for 20-25minutes or until it is golden brown and an inserted skewer comes out clean.
6, Turn the cake out onto a cooling rack and cool completely before slicing.