Apple Cake

This is Brent's Favourite cake.

185g Butter
2 teaspoons lemon zest
2/3 cup sugar (NB this is not a sweet cake so if you like sweet cakes add more sugar we don't like our cakes too sweet)
3 eggs
1 1/2 cups flour
1 generous teaspoon baking powder
1/2 cup milk
5 -6 apples - preferably granny smiths or tartish apples. Got some soft bruised apples in fruit bowl? Good way to use them up - just cut out bruised bits.

Grease a 20cm tin. I've shared before I grease my pan then pop in freezer while I prepare cake never get a cake that sticks with this trick.

Cream butter & sugar add rind & beaten eggs until light & fluffy.
Stir in flour, baking powder & milk.

Peel apples & roughly dice. Fold apple dices into cake batter.

can you see the hunks of apple through the cake.

Bake at 160 deg c for about 1 hour until cooked - ie test with a skewer.

Serve hot or cold - sprinkle with icing sugar & whipped cream to serve. Or just cut off a hunk & pack it in your husbands lunch - sure to be his favourite too.

Roasted tomato Concentrate.

Place in oven roasting dish tomatoes cut in half it's ok if they overlap.
Add fresh herbs eg basil, thyme, oregano it doesn't mater which herb but just don't be stingy.
Add about 4-5 fat cloves of garlic.
Good ground of fresh pepper
Drizzle over olive oil.
Bake for a few hours on low heat - warning your house will smell YUMMY!


Once roasted push tomatoes & herbs through a sieve. (I used the tomato pulp to bake lamb chops in for dinner - added a yummy flavour to chops & then the chooks got the pulp.)
Pour roasted tomato juice into ice cube trays & freeze. Use in any dishes where tomato concentrate is needed.