I've recently been busy shooting and am working on my own shoots which is great. I've been doing bits of food photography and fashion photography, weird combination? I don't think so...food is the new fashion right? Anyway if you're interested in seeing what I've been up to then check out my usual website www.robertbillington.com and if you're interested in working with me then get in touch.
The other week I ended up with some spare apples that weren't looking that great anymore but were nowhere near going off so I decided to make a cake with them. Usually you'd use baking apples but this was a case of using the old apples so they were actually Braeburn apples - they didn't crumble and actually made a beautiful cake. If you use baking apples throw a bit extra sugar over them. It's well easy to make and you've probably got all the ingredients in your cupboard!
Fact about apple cake - I travelled around Poland a few years ago and there's a cocktail they have called a szarlotka (pronounced: sharlotka) which is simply Zubrowka vodka and apple juice but szarlotka also means 'apple cake' and so many times we were served a drink when we wanted cake and visa versa. Note to self - if you ever go to Poland be sure to order both Szarlotka's!
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85 g butter
75 ml milk
125 g plain flour
2 1/4 tsp baking powder
2 Braeburn apples, cored and thinly sliced
- Preheat the oven to 200C. Prepare a 9in cake tin by putting parchment on the bottom, brushing with butter and then sprinkling first with caster sugar and then with flour. (Tip any excess sugar and flour out in between each step)
- Arrange the apple slices in a concentric circles until the bottom of the tin is covered, don’t keep stacking up loads of apples as the cake will become too wet and will take longer to bake.
- Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and leaves a trail for a few seconds when the whisks are lifted (obviously turn the whisk off when you do this). It should take about 5 minutes
- Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
- Bake for 15 minutes on 200 degrees
- Reduce heat to 180 degrees and bake for a further 20-25 minutes
Let the cake cool slightly before taking out of the tin and then while it’s still warm make sure you have the first slice as it’ll get eaten very quickly (I’d intended on taking a full cake shot but couldn’t resist eating some
Hope you're all well and I'll be sure post soon