Julies Apple and Cinnamon Cake

Ingredients for Julies Apple and Cinnamon Cake (makes one 20 cm Cake)

• 300 g Self Raising Flour
• 1 ½ Teaspoons of Ground Cinnamon
• 250 g demerara Sugar
• 50 g Raisins
• 150 g of Melted Butter
• 2 Large eggs (beaten) with 170 ml Milk
• 250 g of Desert Apples – Peeled, Cored and Chopped
• Icing sugar for Dredging

Optional extras for walkers:

• Try with 30 g chopped walnuts or pecans (extra protein + crunch)
• Or add 1 tbsp chia seeds or flaxseed (boosts fibre and omega-3)

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Method

1. Sift the flour and the cinnamon into a bowl and stir in the sugar and rasins
2. Mix in the melted button, eggs, milk and apples and beat until smooth
3. Turn into a lined and greased 20 cm square cake tin
4. Bake in a preheated moderate oven 180^o C, Gas Mark 4 for 1 to 1 hour 15 minutes, until the cake springs back when lightly pressed
5. Add blackberries (and nuts/seeds if using). Stir lightly – don’t overmix or the berries will burst too much.
6. Turn into a Wire Rack to Cool
7. Sprinkle with Icing sugar

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Tips for Walkers

• Portable portions: Slice once cooled and wrap individually in greaseproof paper – perfect for rucksack snacks.
• Freezer-friendly: Wrap slices in cling film, freeze, and grab a piece before a walk – it’ll defrost by the time you’re ready for a mid-way coffee stop.
• Energy booster: Pair with a flask of coffee or tea – the slow-release carbs from the cake, plus the natural sugars in apple, make this ideal fuel.

for more tasty Walking and Hiking snack recipes please visit our RECIPE page