Chapter 22:Delicious delectable delights Part A

This is actually a recipe I’m quite fond of and I’d like to share it with you guys.

Its name is “The world’s best and easiest apple teacake”, published on scoffandquaff’s wordpress site. It’s super simple to make and doesn’t require any previous experience in baking or cooking, so even a newbie at cooking (like me) can give it a go and make something delectable for friends or family to eat (or just eat it all by yourself, that’s fine as well).

I’ve tried several apple cake recipes but this one tops the cake for me. It’s super simple, super easy, tastes even better than it looks (okay the shape might come out a bit flat or wrinkly but that’s fine) and if you over bake it just a bit, the crusty part at the top becomes chewy like a cookie and makes the best part of the cake.

So without further ado, here’s the recipe with some tweaks, I’ll provide the link to the original site below.

What you’ll need to prepare:

one cup of self raising flour

one cup sugar (I usually half the amount since the apples are quite sweet themselves)

one egg

a hundred and twenty five grams of butter, melted (if you don’t have butter, vegetable oil works fine as well. that’s what I use all the time. I use approximately 125 mL of oil, since I don’t think the density comes into play))

2 green apples cored and cut into large chunks and you don’t need to peel the apples, just leave the skins on (just replace with other juicy apples if you don’t have any granny smiths. Usually I just use whatever’s in the basket, such as fuji apples or red delicious. If it’s an apple, it’s good enough. You don’t need to peel the apple because the peel sort of shrivels and you’ll barely notice it when fully cooked)

cinnamon, vanilla and nutmeg to taste (though usually I only have cinnamon on hand but that’s enough)

Alright, so when you’ve got all the ingredients prepared, the first thing you’d want to do is preheat the oven to 190 degrees Celsius (or 374 degrees Fahrenheit for those still using the US standard units)

The next step is to mix all the ingredients in a large bowl. Now, the recipe from the site doesn’t tell you which order to mix them in, but I just go with the method I’m used to when baking cakes, which is to beat the sugar and butter first to make it creamy and smooth, then beat in the egg. After that, use a sifter (the round metal net with tiny gaps) to sift the flour through for a smoother consistency. It also helps get rid of any unwanted flour lumps in the cake.

Once the flour is mixed in, you can then pour in the apple chunks into the wet mixture. Sprinkle a bit of cinnamon and mix well. It may look as if the mixture to apple ratio is a bit low, but the apples shrink when put into the oven so it all works out good.

Once you’ve mixed it up and it is looking good, pour it into a springform tin (or any small container that can be used for baking) and don’t  forget to line it with baking paper or butter it up so the sides won’t stick to the tin when taking the cake out.

Pop it into the oven and bake for around forty to forty-five minutes (I bake mine for around thirty to thirty five minutes because my oven’s so old the heat circulation is a tiny bit off the mark). It’a always a good idea to check it once every five minutes after the thirty minute mark, just so it won’t burn down to a crisp.

Once you think it’s ready, take the pan out of the oven and let it cool down.

And that’s basically it! The cake is ready to be demolished. The only downside is that the size is really small since it’s a teacake, but if you make two at once, then that should be able to satisfy your craving for a while.


Recipe is based on