Apple and Sultana Cake, a staple in British baking, is a delightful combination of sweet and tart flavors. This classic recipe, often associated with renowned chef Mary Berry, brings a homely charm to any kitchen. With its moist texture and rich fruitiness, it's a perfect treat for any occasion.

Cultural and Historical Context

Traditionally, this cake has been a favorite in British households, especially during autumn when apples are plentiful. Its simple yet flavorful ingredients reflect the British penchant for hearty, comforting desserts.

Ingredients List

• 225g Bramley or Granny Smith apples (peeled and chopped)
• 100g sultanas
• 175g self-raising flour
• 175g light brown sugar
• 175g unsalted butter (softened)
• 3 large eggs
• 1 tsp cinnamon
• 2 tbsp demerara sugar (optional)
• 6-8 tbsp milk (for consistency)
• Optional: 1/2 cup chopped walnuts

Preparation Instructions

1. Preparation: Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 20cm deep cake tin.
2. Mix Dry Ingredients: Combine flour and cinnamon in a large bowl. Cut in the butter until the mixture resembles fine breadcrumbs, then stir in the brown sugar.
3. Add Wet Ingredients: Beat in the eggs, gradually adding milk to achieve a thick, smooth batter.
4. Incorporate Fruits: Fold in the chopped apples and sultanas (and walnuts, if using).
5. Bake: Pour the mixture into the tin, smoothing the top. Sprinkle with demerara sugar. Bake for 30-40 minutes until golden.
6. Cool: Let the cake cool in the tin for 15 minutes, then transfer to a wire rack.

Storage and Reheating

• Room Temperature: Store covered for 2-3 days.
• Refrigerator: Wrap tightly and keep for up to 1 week.
• Freezer: Can be frozen for 2-3 months. Thaw at room temperature.
• Reheating: Warm in the oven at 175°C or microwave in short bursts.

Nutritional Information

• Calories: 288 per serving
• Total Fat: 10g
• Saturated Fat: 1.6g
• Cholesterol: 44mg
• Sodium: 232mg
• Carbohydrates: 48g
• Fiber: 1.8g
• Sugars: 31g
• Protein: 3.5g

Frequently Asked Questions (FAQ)

Q: Can I make this cake gluten-free?
A: Yes, replace the self-raising flour with a gluten-free blend and add 2 tsp of gluten-free baking powder.

Q: How can I prevent the apples from browning in the cake?
A: Toss chopped apples in lemon juice or soak in water with a splash of lemon.

Q: What's the best way to ensure a moist cake?
A: Do not overmix the batter and consider adding yogurt or applesauce for extra moisture.

Apple and Sultana Cake, with its rich flavors and moist texture, is a testament to the timeless charm of British baking. Whether served warm with custard or enjoyed with a cup of tea, this cake is a delightful treat that brings a taste of British tradition to your table. Don't hesitate to add your own twist with nuts, spices, or citrus zest for a personal touch. Happy baking!