White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 2 eggs
- ½ C Chelsea White Sugar
- 125g melted butter
- 1 C self raising flour
- Rind of 1 lemon
- 3 apples, peeled and chopped up
- Cinnamon and Chelsea White Sugar for sprinkling on top
Chelsea Products in Recipe
Reviews
9
What did you think of this recipe?
Sue vdp
Light, tasty, moist and easy to make. I made 1.5 x the recipe as suggested, took a little longer to oook., served with lashing of cream.
5
Kai Tie.
Dave liked the cake. Will keep this in my back pocket along to go with my sardine cake.
5
Dave Mac
A very nice cake. It was 1.5 times the mixture to make it a bit more substantial. I doubled the amount of blackface which was also a really good choice and reminded me of home.
5
Sarah S
A patient brought this in for us and I've been making it since. I normally use 1 ½ the quantity to yield a bigger cake for 20cm dia cake tin and using whatever apple I've got available (incl Granny Smith). Easy and incredibly moist while not being overly sweet. I can highly recommend this recipe, thanks for posting.
5
Amy
Great recipe. Nice moist cake
5
Mary
Does the recipe mean 125gm butter or 25gm? I've been using 125gm & the cake is quite soggy!CHELSEA SUGAR: Hi there, 125g butter is the correct quantity for this recipe.
4
Paula
Really quick and easy to make, and tastes delicious
5
Leanne
I'm not much of a baker, but I can make this cake. Really easy and delicious.
5
ESta
this is a lovely family classic for us brings back the memories and try this again
5
Method
Preheat the oven to 180 degrees celsius.
Grease a ring cake tin.
Beat the eggs and Chelsea White Sugar.
Melt the butter, cool and add to the eggs and sugar.
Add the self raising flour, lemon rind and apples to the mixture and mix to combine.
Pour into the greased ring cake tin.
Sprinkle with a generous amount of cinnamon and Chelsea White Sugar.
Bake for 30-40 minutes.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
9
What did you think of this recipe?
Sue vdp
Light, tasty, moist and easy to make. I made 1.5 x the recipe as suggested, took a little longer to oook., served with lashing of cream.
5
Kai Tie.
Dave liked the cake. Will keep this in my back pocket along to go with my sardine cake.
5
Dave Mac
A very nice cake. It was 1.5 times the mixture to make it a bit more substantial. I doubled the amount of blackface which was also a really good choice and reminded me of home.
5
Sarah S
A patient brought this in for us and I've been making it since. I normally use 1 ½ the quantity to yield a bigger cake for 20cm dia cake tin and using whatever apple I've got available (incl Granny Smith). Easy and incredibly moist while not being overly sweet. I can highly recommend this recipe, thanks for posting.
5
Amy
Great recipe. Nice moist cake
5
Mary
Does the recipe mean 125gm butter or 25gm? I've been using 125gm & the cake is quite soggy!CHELSEA SUGAR: Hi there, 125g butter is the correct quantity for this recipe.
4
Paula
Really quick and easy to make, and tastes delicious
5
Leanne
I'm not much of a baker, but I can make this cake. Really easy and delicious.
5
ESta
this is a lovely family classic for us brings back the memories and try this again
5
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learn about baking
How to Choose SugarFor Baking?
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