As per some requests from friends and readers especially fireashandflames, I enclose the recipe for my scrumptious Buttercream and Apple Cake.
Recipes adapted from ‘Nosh for Students’ by Joy May and Tate and Lyle.
75g (3 oz) butter
175g (6 oz) icing suger
a few drops of vannila essences milk or warm water
place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar, then add the vanilla essence and enough milk or water to five a fluffy consistency. This amount of butter cream is sufficient to cover and fill a 15 cm (6 in) cake or cover the surface of an 18 cm (7 in) cake
2 medium sized apples
1 and a ½ mugs of self-raising flour
½ mug of raisins
Butter/oil for greasing
Grease a baking tray. Put the oven on for 180 degrees. Mix the sugar and cinnamon in a mug.
Peel the apples. Cut into fours. Take out the cores and grate.
Cream together butter and milk in a bowl with a wooden spoon. Add the eggs and beat well.
Fold in the flour with a metal spoon. Add the raisins. Fold in also. Add the apple and stir together.
Turn into the baking tray and spread evenly.
Bake in a preheated oven for thirty minutes. You will know if the cake is ready when a knife inserted comes out clean. The top should be browned.
Leave to cool.
Spread the buttercream over the cooled cake.
Cut into slices and serve.