Apple & Lemon Cake

Excellent served warm or cold on its own, or with yoghurt on the side, and a cup of coffee

INGREDIENTS

• 125g flour
  
• 1/4 tsp. salt
  
• 1 tsp. ground cinnamon
  
• 6 Tbsp sugar
  
• 4 Tbsp Prenzel Butter Sunflower Oil
  
• 3 eggs
  
• 2 cups peeled, cored and grated apples
  
• 1/4 cup finely chopped dates

Syrup

• Finely grated rind 1 lemon
  
• 2 tablespoons sugar

METHOD

Preheat the oven to 180°C.

Lightly oil the base and sides of a 20cm ring cake pan with baking paper.

Sift the flour, salt and cinnamon into a bowl.

Beat the sugar and Butter oil in a large bowl. Gradually beat in the eggs until thick and creamy and doubled in volume.

Stir in the grated apples and dates, until evenly distributed. Lightly fold in the dry ingredients.

Pour the mixture into the prepared pan.

Bake for 20-25 minutes, until a skewer inserted in the centre comes out clean.

Meanwhile, heat the rind, juice and sugar, stirring to dissolve the sugar.

When the cake is removed from the oven, brush the syrup over the cake evenly.