Irish apple cake

Paul Merry - Food Development Director
Prep time: 
30 mins
Cook time: 
40 mins
  • 225g (8oz) plain flour
  • ¼ teaspoon baking powder
  • 110g (4oz) butter
  • 125g (4½oz) caster sugar
  • 1 egg, free-range, beaten
  • 50–120ml (2–4fl oz.) milk, approx.
  • 1–2 cooking apples –  'Bramley Seedling' or 'Grenadier'
  • 2–3 cloves (optional)
  • beaten egg, to glaze
  1. Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles the texture of breadcrumbs.
  2. Add 85g (3oz) caster sugar, then make a well in the centre and mix together with the beaten egg and enough milk to form a soft dough. Divide in two. Put one half on to your greased ovenproof plate and pat it out to cover.
  3. Peel, core and chop up the apples. Place them on the dough with the cloves, if using, and sprinkle over the remaining sugar – the amount you need will depend on the sweetness of the apples.
  4. Roll out the remaining pastry and fit it on top. Press the sides together and cut a slit through the lid.
  5. Brush with beaten egg and bake in a moderate oven (180ºC/350ºF/gas mark 4) for about 40 minutes, or until cooked through and nicely browned.