This is a classic Irish Apple Cake, the kind your granny would bake. It's a simple, comforting cake, full of juicy apples and warm spices. Perfect with a cuppa, and even better when cooked in a Dutch oven over the coals. This is an easy, quick, camp-friendly recipe.
Prepare your cooking area:
Get your coals ready for baking. You'll need medium heat, enough to bake the cake without burning it. Prepare a good bed of coals, and have some extra ready to place on the lid. The OZ Braai Fire Trivet is handy for controlling the heat under the Dutch oven. If you're cooking at home, a braai with a separate area for coal preparation, like the OZ Braai Patio Braai, will make it easy to keep a steady supply of hot coals.
Mix the dry stuff:
In a large bowl, chuck in the flour and mixed spice.
Rub in the butter:
Add the softened butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the sugar and eggs:
Stir in the caster sugar, then add the beaten eggs a little at a time, mixing well.
Fold in the apples:
Gently fold in the chopped Granny Smith apples.
Add the milk:
Add the milk, 1 tablespoon at a time, until you get a soft dropping consistency.
Grease the Dutch oven:
Grease and lightly flour your Dutch oven (a 24 cm one is ideal).
Pour in the batter:
Pour the cake batter into the prepared Dutch oven.
Sprinkle with sugar:
Sprinkle the top with demerara sugar.
Bake it:
Place the lid on the Dutch oven.
Now, here's the trick: place some hot coals on top of the lid, as well as underneath the Dutch oven, to ensure even baking. You want a ratio of roughly 2/3 of the coals on top, and 1/3 underneath. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
Check it after about 30 minutes to make sure it's not browning too quickly – if it is, move some coals away from the bottom or top as needed.
Cool slightly:
Let the cake cool in the Dutch oven for a few minutes before carefully turning it out onto a wire rack to cool completely.
Servings 0