Tea would always be around the 6 o’clock mark and it always consist of a range of sandwiches, maybe some salady things in the summer (with salad cream, I don’t think ‘dressing’ had been invented yet), cake and more tea. Fond memories.
Looking outside, it’s chucking down with rain and whilst there isn’t any snooker or darts on the tv, we do have perhaps the most important game of the 6 Nations. And it’s chucking down with rain outside.
Time for home comforts. Time to rekindle that Sunday feeling. Time to make cake.
If anyone’s looking for musical inspiration when making this cake, I would suggest The Cinematic Orchestra – Ma Fleur, or Fink – Perfect Darkness. Time to drift away.
Apple and Spice TealoafMakes 10 slices
175g butter, plus extra for greasing
175g light muscovado sugar, plus an extra tbsp. for sprinkling
3 large eggs, beaten
1 eating apple
1 tsp vanilla extract
200g dried mixed vine fruits
85g ground almonds
1 tsp baking powder
175g plain flour
½ tsp ground nutmeg
Splash lemon or orange juice
1 tbsp marmalade or apricot jam
Heat the over to 180C (160C fan). Butter a 900g/2lb loaf tin, or use a loaf tin liner (much easier). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter along with the vanilla extract, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, lthen fold into the mix until even. Spoon into the tin and level the top.
Core and thinly slice the remaining apple half and toss with the lemon or orange juice. Push the apple slices into the batter, forming a line along the middle of the cake, and sprinkle with the extra tbsp of sugar.
Place in the oven and bake for 45 minutes. Then turn the oven down to 140C, cover the cake in foil and bake for another 45 minutes to an hour, until a skewer inserted into the middle of the cake comes out clean. Cool in the tin.
To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush over the cake to glaze the top.
Serve in thick slices. If you're northern, you could consider spreading the slices with butter. Alternatively, copious amounts of steaming hot tea.