One of the things I picked up again when I jumped off the hamster wheel is baking, and it helps things other than hungry stomachs… It’s one of the rare things in life which requires just enough attention so your thoughts won’t go whirling round and round again, yet the pressure is limited – one way or another, unless you forget your cakes in the oven for half a day, what you get is something that generally tastes good enough and makes people happy around you. Cakes are a lot harder to mess up than, say, a Soufflé au Fromage… so that much less stressful. Works for me.
The below recipe has tended to make people around me *quite* happy, so I thought I’d share. It works for big cakes but I’ve found they taste better in individual portions – you’ll have to get muffin forms, or better yet: silicon ones, as pictured (you can get them for close to nothing @ Habitat).
For 6 people (or roughly 14-16 mini cakes):
- 115g salted butter
- 110g (self-raising) flour
- 1 pinch of salt
- 3 eggs
- 150g sugar
- 3 tablespoons dark rum
- 1 tablespoon vanilla extract
- 4 large apples (better take mixed varieties, and preferably cooking apples for taste)
Pre-heat the oven (180°C.). Don’t forget to take out all the unnecessary racks, and place the one you’ll use in the middle of the oven.
In a small bowl, whisk together the flour & salt. Separately, melt the butter at low temperature (ideally letting it cool to room temperature once fully melt).
In a larger bowl, beat the eggs until white & foamy then mix in the sugar, rum & vanilla extract. Add half the butter, half the flour, and mix. Then whisk in the rest of the butter and the flour.
Mix in the apples (previously peeled, cored and cut into small cubes), until they are well covered by the batter.
Put mixture in (buttered) cake pan or the smaller cups. Bake for 50 mins (40 mins for smaller cups) at 180°C.
Serve warm, by itself or with vanilla ice cream. Enjoy!