Autumn is well and truly here. The weather this week has literally thrown everything at us. Rain, wind, sunshine and the temperature has most definitely dropped. This recipe is definitely inspired by autumn and makes a good Sunday roast dessert. Last weekend gave me my first real opportunity to get back to baking following the work to our kitchen (which you can read about in my last post). Our fruit bowl has been bursting at the seems so I decided it was time to use some of it up. I had bought some Bramley apples at our local greengrocers and decided to give this BBC Good Food Dorset apple traybake a go. I made a similar Mary Berry one last year but decided to give this recipe a go instead.
As I mentioned above it makes a good Sunday roast dessert served warm with ice cream but also works just as well as a cake (as my colleagues will testify). You will need a rectangular baking tin rectangular baking tin (approximately 27cm x 20cm) and it will cut into 16 pieces.
450g cooking apples (such as Bramley)
Juice of ½ lemon
225g butter (softened)
280g golden caster sugar
2 teaspoons vanilla extract
350g self-raising flour
2 teaspoons baking powder
Demerara sugar (to sprinkle)
1) Heat your oven to 180C/160C fan/Gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper.
2) Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.
3) Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth.
4) Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
5) Bake for 45-50 minutes until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.