With this in mind I knocked up a simple but absolutely delicious English autumnal apple cake.
Very English apple cake (From Peyton and Byrne)
3 medium or 4 small apples, peeled, cored and finely chopped
juice from one lemon
1tsp mixed spice
125ml groundnut oil (or other vegetable oil)
125g caster sugar
1/2 tsp vanilla paste (optional)
150g self raising flour
1/2 tsp mixed spice
Preheat the oven to 180C/160C FAN, grease a 20cm springform cake tin and line the base with baking parchment.
Prepare the apple and toss them in the lemon juice and tsp of mixed spice.
Using a fork whisk the oil, sugar and vanilla (if using) together in a bowl until well combined. Add the eggs one at a time and whisk briefly until fully incorporated.
Add in the apple and mix. Finally add in the flour and final mixed spice. Mix until combined then pour into the prepared tin.
Bake for 40-50 minutes until a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 10 minutes then turn out onto a wire rack.
Sorry, not too many pictures of the method, I was too preoccupied with timing everything right, I was cooking tea at the time too!
Serve this cake warm with a dollop of Greek yoghurt, yum! It will keep in a tin for up to 5 days, I like to rewarm it through before I eat it.