- 150g butter
- 150g golden caster sugar
- 2 eggs
- 300g self-raising flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 100ml milk
- 400-450g apples, peeled and finely grated
- 1 tbsp Demerara sugar
Line a 20cm/8in cake tin with parchment paper – rub a bit of butter on the tin to help the paper stick.
Cream the butter and sugar together until light and fluffy. Beat in the eggs. Sieve the flour, salt and spices together and add this to the creamed mixture. Add a little milk to loosen the batter up, but don’t over do it; the mixture should be on the stiff side.
Very gently fold the grated apple and mix.
Put the cake mixture into the tin. Sprinkle the top with demerara sugar. Bake in a moderate oven at 190°C/170fan for 1 hour and 10 minutes. Serve warm with cream, or at room temperature (with clotted cream, if you like!).