Prep time: 30 minutes
Cooking time: 60 minutes
Bramley Apple Puree
- 1 large Bramley Apple, peeled & diced (200g)
- 1 tbsp caster sugar
- 20ml water
- 125g butter, room temperature
- 165g light soft brown sugar
- 2 medium free range eggs
- 125ml buttermilk
- 225g self-raising flour
- 2 Bramley apples, peeled & diced
- 70g plain flour
- 50g caster sugar
- 60g cold butter, diced
- 30g porridge oats
- Preheat your oven to 170C/150C fan/ 325F/Gas 3.
- Line the base of a 20cm round loose bottom cake tin with parchment paper. Grease the base and sides of the tin with melted butter and dust with flour. Set aside.
- For the Bramley apple puree, peel and dice the apples and place into a pot with the sugar and water and cook over a medium heat for 5 minutes until you have a delicious soft apple puree. Chill until needed.
- For the crumble mix, simply add the flour, butter, sugar and butter into a mixing bowl and with your fingertips, rub together until you reach the consistency of lumpy breadcrumbs.
- At this point, add the oats and mix. Set aside in a cool area until needed. To make the cake batter, into a mixing bowl add the butter & brown sugar and cream together until smooth and pale in colour.
- At this point gradually add the eggs, one at a time and mix until combined.
- Add in half the sieved flour and mix. To this batter, add the buttermilk and the remaining flour and mix until you have a soft creamy batter.
- Spoon half the batter into the prepared tin, top with half the chilled Bramley apple puree and diced raw Bramley apples.
- Top this with the remaining cake mix and add the last of the Bramley diced and puree apple on top.
- To finish, sprinkle on the crumble mix and place this into the centre of the preheated oven and bake for 50-60 minutes or until a knife inserted comes out clean.
- Once baked, remove and allow to cool for 10 minutes before carefully removing from the tin.
- Serve with a side of vanilla custard or semi whipped cream.
Recipe courtesy of Bord Bia