This cake used to be an Orange Cake. I started adding Apple, then the recipe has been altered repeatedly. Dried Black Currants, which are not so sweet or sour, are a good addition to this cake, I think, but it is optional. The most important ingredient of this cake is Orange Zest. I recommend to use a good quality Orange, preferably an organic one.
125g Butter *cut into small pieces, softened at room temperature
1/2 cup Caster Sugar
2 Eggs *at room temperature
Zest of 1 Orange *finely grated
Juice of 1 Orange
1 cup Self-Raising Flour
1 ‘Granny Smith’ Apple *OR Cooking Apple of your choice, finely diced
1/2 cup Dried Black Currants *optional
Orange Marmalade for brushing *optional
- Preheat oven to 170C. Lightly grease a loaf tin or line with baking paper.
- Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add the Zest and Juice of the Orange, fold Flour into the mixture, then add Apple and Currants to combine.
- Spoon the mixture into prepared loaf tin, smoothing top. Bake for 50-60 minutes or until cooked. Cool in pan for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.
- Brush Orange Marmalade on top if you like. The flavour and texture of this cake are better when cooled.