Perfect for Summer Picnics

Summer cakes to indulge with...

This lightly spiced cake is easy to make and transports well so perfect for alfresco dining and Summer picnics.

Although it has a golden crisp top, it is incredibly moist inside. It uses simple store cupboard ingredients with the addition of apples that most of us have to hand. It freezes well so it can be made well in advance.Now you need to start preheating the oven to 180˚C (fan), ensuring you have placed the oven rack mid-way up.



  • 225 grams of cooking margarine room temperature
  • 225 grams of soft light brown sugar
  • 1 tablespoon of vanilla essence
  • 285 grams self raising flour
  • 4 free range eggs beaten
  • 170 grams of cored and peel apples cut into 0.5cm cubes; the sharper the apples the better.
  • 1 tablespoon of mixed spice
  • 1 tablespoon of demerara sugar


Essential Equipment:

  • 20cm Round removable bottom round tin
  • Medium mixing bowl
  • Small bowl to mix eggs in
  • Whisk or fork
  • Spatula
  • Wooden spoon
  • Scales
  • Small knife
  • An airtight container for storage

How to make

Preheat the oven to 180˚C.

Lightly grease the inside of the tin.

Put margarine and sugar into the medium bowl and cream together with a wooden spoon.

Weigh out your flour, add the mixed spice and put to one side. Beat the 4 free range eggs in a separate bowl and slowly add to your creamed mixture, if it starts to split don’t worry, gradually add a little of your flour and mix in, then the rest of the eggs and then the rest of the flour and vanilla essence. Mix until everything is combined. Add the pieces of apple and fold them in.

Spread evenly in the tin, sprinkle the top with demerara sugar evenly over the top. Place in the centre of the oven. Cook for approximately 40 mins, it should be firm on the top if it isn’t ready turn the oven down to 160c fan place on a lower shelf until cooked.

Remove from the tin and cool on a rack. Once cooled, keep in an airtight tin.

If freezing, when cool, double wrap with cling film. Enjoy x.