Despite having never made anything more ambitious than these peppermint creams, in a moment of insanity, I volunteered to bake dessert this Christmas. So it was with incredible relief that I found this recipe on the pages of the December issue of my favourite magazine, Red. I've given it a trial run and, despite being festive and delicious, it's also incredibly easy to make. Here's the recipe, if you fancy trying it out yourself.
Serves: 6 (the recipe says 4, but those slices would be mahoosive!)Preparation time: 20 minutes
Cooking time: 25-30 minutes
You will need:
6 medium English apples (I used Braeburn, one of my faves)
A generous handful of cranberries (after painstakingly picking out the cranberries from a dried fruit mix, I discovered fresh cranberries in the fridge - so I used both!)
230g unsalted butter (plus extra for buttering your cake tin)
240g golden caster sugar
4 large free-range eggs
½ tsp nutmeg, freshly ground
1 tsp mixed spice
2cm fresh ginger, peeled and grated
100g ground almonds
140g wholemeal flour
1 tsp baking powder
60g self-raising flour
Butter a 22cm loose-bottomed non-stick cake tin. Cut a piece of grease paper to fit and lay it over the bottom of the tin. Peel, core and slice the apples, lying them around the base of the tin in a circular formation. Scatter any of the gaps with cranberries. Set this aside.
TWO: Preheat the oven to 180ºC/gas mark 4. Beat together the butter and sugar using a hand-held electric whisk, until pale and fluffy. Add the eggs one by one, beating on a low speed, followed by the spices. Using a slotted metal spoon, fold in the ground almonds, wholemeal flour, baking powder and self-raising flour. Turn this out into the fruit lined cake tin.
THREE: Place in the oven for 25-30 minutes. Leave the cake to cool a little before turning out, and serving it steaming with double cream.
The recipe can also be found on RedOnline. What do you think, fancy giving it a try? If you do, let me know how it turns out! And what's your very favourite festive dessert?