Apple Coble Cake

This really tasty, wholesome cake is best eaten as a pudding, warm with a generous helping of double cream and a dusting of cinnamon. The name comes from a type of boat, found in Scotland and the North East of England. It's flat-bottomed - just like the cake!

Serves: 8

Prep Time: 15 minutes

Cooking Time: 40 minutes + cooling time

Source: Great Food Made Simple, Lamona & John Topham CookBook, pg 50 Ingredients: 4 eggs

130ml vegetable oil 500g caster sugar

1 pinch salt 250g plain flour 10g ground cinnamon

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

450g carrots, finely grated 70g walnuts, chopped (optional)

3 Bramley cooking apples, peeled and chopped To serve Double cream A dusting of cinnamon 2 x 25cm diameter cake tins, greased and floured Method: 1. Preheat the oven to 180°C/gas mark 4. 2. Beat the eggs at high speed in a food mixer until they're light and frothy. Reduce the speed and gradually add the vegetable oil. Turn the mixer to low and add 400g of the caster sugar and salt.

3. Sift the flour, cinnamon, baking powder and bicarbonate of soda, and slowly fold into the mixture, followed by the carrots and walnuts.

4. Divide the cake mixture between the two cake tins and bake for around 40 minutes, until the cake springs back when you press it lightly in the centre. Leave to cool on a wire rack. 5. In a heavy bottom pan, cook the apples with the remaining 100g of sugar and a little water, until soft. Leave them to cool. Spread the cooked apple on one of the cakes, then put the other cake on top to make a sandwich. 6. To warm up a slice of the cake, put it on a plate and microwave it for 1 minute. Serve it with the cream and a dusting of cinnamon.