This week I completed University – for good. What a fantastic feeling! During the final week of exams I was dreaming of my first day off, spending the day in the kitchen cooking up some sort of delightful cake-like storm to celebrate completion of these last three years. I had bookmarked a triple chocolate mousse cake, double layer carrot cake, coffee soaked tiramisu cake (omg), and hummingbird cupcakes with pineapple flowers. And you know what? Surprise surprise, I just wanted the day off.
So instead I spent the morning with my best friend. He took me out for a celebratory breakfast followed by a long riverside run (first time since the collarbone fracture, and it felt great!). We dropped our car in for service. We did a spot of shopping. We learnt French and read magazines. We just ‘be’d.
And THEN I baked.
And after all the research and dreaming of over-the-top concoctions, all I really felt like creating was my mum’s standby – Apple and Raisin Cake. Mum bakes this a LOT. She’s getting together with friends for a quilting night? Apple and Raisin Cake. Asked to provide dessert for Mainly Music at Church? Apple and Raisin Cake. Guests joining us at the holiday house? Apple freakin raisin cake. And I love it. Chunky, spiced, moist with a cracked crunchy top. A dollop of yoghurt and a cup of tea. Can’t be beat.
Apple & Raisin Cake
1 1/2 cups plain flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp salt
Peel and dice 2 large apples. Place in a bowl with 2 handfuls of raisins and 1 cup of sugar. Mix together.
Melt 100gm butter and mix with a lightly beaten egg. Add to the apple mixture and mix together.
Sift the dry ingredients into the bowl and stir well until all ingredients are dampened.
Place in a greased 8 “ round loose bottomed tin and bake at 180˚C for 50-60 minutes (or longer if your oven is ridiculously slow at cooking the centres of cakes).
Dust with icing sugar and serve with Greek yoghurt.