A crunchy demerara top, soft, puddingy insides and enough apple to be potentially good for you

Some time ago, when my daughter was nearly two, we took a walk and the sky sprung a leak. We should have known better (ie checked a weather app). We were on the knife-edge of a meltdown with a tired and soggy toddler when we spotted a table at E5 Bakehouse in Hackney, east London, and shared a slice of the most beautiful apple cake. It had enough apple in it to be potentially good for you, a crunchy demerara top and soft, puddingy insides. Such was its power that we forgot how sodden we were and, looking back, that day was a sort of heaven. Today’s recipe is my approximation of that wonderful cake.

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