Apple and Nut cake
Combine 2 cups sugar, 2 cups SR flour, 2 tablespoons cinnamon, 1 dessertspoon nutmeg, 1 cup oil, 4 eggs, 2 tablespoons vanilla essence, 4 peeled and chopped apples and 1 cup chopped nuts (I usually use either almonds or walnuts). Mix well and spoon into a greased cake pan. Bake in a moderate oven for 1 hour (or until cooked when tested). This is a very moist cake as it is made with oil so you have to make sure that it is thoroughly cooked in the centre when testing.
Apple cake with maple syrup sauce
Sift 11/2 cups plain flour, 1/2 teaspoon cinnamon, pinch of nutmeg and 3/4 teaspoon bicarb into a bowl and set aside. Beat 60 grams butter and 1 cup sugar with electric mixer, add 1 egg and beat until combined, then add 1 egg yolk and 1 teaspoon vanilla and beat for about 3 minutes. Add flour mixture and beat until just blended then fold in 2 peeled and chopped apples. Spread into greased pan and arrange 1 apple (peeled and sliced) on top in a nice pattern, then sprinkle with 1 tablespoon raw sugar. Bake in fan forced oven for about 1 hour or until golden and cooked when tested.
For the sauce, combine 1/2 cup maple syrup, 50 grams butter and 1/4 cup of cream in a saucepan and bring to boil for 1 minute then cool slightly. Serve drizzled over the cake.
Apple and cream sauce
Melt 50 grams butter in a frying pan and add 1 tablespoon brown sugar. Peel and slice 2 apples and cook in butter mixture for 5 minutes. Stir in 1/2 cup cream and 1 teaspoon of dijon mustard. Simmer for 5 minutes.
