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It’s been a bumper year for apples, thanks to early rain and lots of sun. So here’s a SUPER EASY, dump-it-all-in-together-in-a-bowl rustic apple cake, to use up a few. It also involves cider – why wouldn’t it? – but you can easily replace that with liqueur, apple juice or even just milk.

For the cake:



100g salted butter125g self-raising flour125g golden caster sugar50g roughly chopped nuts (I used hazelnuts)1 cooking apple, peeled and chopped into chunks50ml cider 1 large free-range egg, beaten1 tsp cinnamon



Method



Preheat the oven to 180C/350F/Gas mark 4. Grease and line a 20cm cake or pudding dish.Soften the butter until almost melted (5 second blasts in the microwave works well).Dump all of the ingredients into a large mixing bowl and stir together well. Spoon into the tin and smooth over.Bake for around 30 minutes, until golden and a skewer inserted comes out clean. Drink the rest of the cider. Cool for a few minutes in the tin, before turning out onto a wire rack. Serve warm with clotted cream OR with a hunk of cheddar cheese.

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