There are a few apple pies/cakes/crumbles etc etc here, thanks to my friend’s orchard.

I belong to the ‘if it can’t be made fast, it don’t get made at all’ brigade.

I throw everything in to the mix – though I do rough-chop the apples and toss them in finely grated rind of a lemon and lemon juice – and put them to one side before starting the cake batter.

Having weighed the eggs, every other ingredient, barring the sprinkle of baking powder has to be the same weight as the eggs. I cover them with the dry ingredients to prevent curdling and add the fat last.

Whip ‘em up for a minute or so, depending on how fast your whizzer whizzes, and then fold in the apple.

I bake in the Aga baking oven for 45 mins – then put a tray on the shelf above to prevent the cake top burning and bake for another 10 minutes.

I serve with creme fraiche, but you might prefer cream, custard, or nothing at all!

Enjoy!

Love to all

Susan xx