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KJ Cake

5 Oct

An old friend came to visit last weekend. Well, not an ‘old’ friend, just someone I’ve known a very long time, heehee.  It’s been years since we were in the same country at the same time so in her honour I’ve created a cake. We met one another in South Africa, now I live in England and she lives in New Zealand, so the cake is a mix of ingredients to reflect this mix of geography. I’ve used South African sultanas and poppy seeds and English apples from  my garden and almonds, not because they’re typically antipodean, but because I had some in the cupboard. Also they’re nuts and so are we! Cheekily, I’ve also added powdered ginger, because my lovely friend has red hair, and well, I just love ginger in anything. The cake was something of an experiment but it turned out rather well so here is the recipe. Have fun!


3 large eggs
175g butter, melted
350g self-raising flour
2 tsp ground ginger
100g dark brown sugar
75g golden caster sugar
3 medium English apples (not cooking apples)
50g golden Cape sultanas
50g almonds
20g poppy seeds


Heat oven to 180C and grease and line a 20cm tin
Melt the butter by microwaving and then beat the eggs into the butter once its cooled.
Cut two of the apples into chunks. Stir the apples into the flour, sultanas, almonds and poppy seeds and ginger. Mix well, then pour on the egg and butter mixture. You’ll have a thick, lumpy batter at this stage. Spoon into the tin and level the top. Now cut the last apple into thin slices and place neatly on top of the batter. Bake for 50 minutes to 1 hour or until a skewer comes out clean.

Cool on a wire rack before turning out, and once cool dust with icing sugar.

We enjoyed it on the patio with coffee and lovely autumn sunshine.

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