Sticking to the recipe

    This is Mary Stearns's Apple Cake from Sarah Raven's Food for Friends and Family. As the book says, it's light and fluffy and moist and very good.

    I made it in a shallow, rectangular tray rather than a deep, round tin, substituted toasted whole almonds for the hazelnuts, soaked the sultanas in sherry instead of water, put in ground almonds in place of some of the flour, omitted the vanilla extract, didn't acidulate the apples, and baked the cake for 30 minutes rather than the hour specified, but otherwise stuck to the recipe!

Comments

[Sue]

A cook after my own heart.

[Cornflower]

It's a bit like colouring outside the lines!

[elaine]

Ha ha - you naughty baker - looks like it turned out just fine - I'll have my slice with a nice cuppa please.

[Cornflower]

One to make again, I think, and I'll keep you a slice next time, Elaine.

[Deirdre]

I think you should put your own recipe up since you've changed so much of the original - it would be easier for us to follow! Yours sounds delicious and looks it too!