When Mr J was in hospital I found it hard to unwind and relax at the end of every day, so one night I found myself in the kitchen baking biscuits after TC was snuggled up in bed. I find baking quite therapeutic especially when I do it all by hand, the measuring, the creaming, the beating (good for pent up stress!!), the scraping of the bowl and finally the licking of the spatula!
So today I've baked a welcome home Apple & Sour Cream flan cake, TC takes after me in the cake eating department, we love our cake!
Pre heat your oven to 180C, 160C Fan, gas mark 4
Bottom line and butter a 23cm (9") round cake tin, I use a springform, so easy to use.
2 medium sized cooking apples, peeled and cored
125g butter,softened plus a little extra to brush top of apples
90g golden caster sugar
2 organic free-range eggs
1tsp vanilla extract
200g plain flour
1½ tsp baking powder
½ tsp ground cinnamon
100g sour cream
1 tblspn apricot jam for glazing
Beat the butter and the golden caster sugar together until pale and creamy, add the eggs one at a time and beat in. Stir in the vanilla extract, then the flour, baking powder, cinnamon and the sour cream until smooth.
Chop one of the apples into small bite sized chunks and finely slice the other. Add the chopped apples to the cake batter, then spread the mixture into the prepared baking tin. Make smooth and even then arrange the apple slices to top. Melt a little butter and brush over the top of the cake and apples.
Bake for 40-50 minutes until the cake has risen and is golden. It should be firm to the touch. Cool on a wire rack, then glaze the top with the warm apricot jam. Serve with creme fraiche or a dollop of double cream, this cake is so lovely and moist it doesn't need anything but what the heck, as I said its been a stressful week....