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Wild Food School urban foraging bonanza

August 10, 2011
Posted by admin

We had another bumper day at Wild Food School yesterday, our team of intrepid urban foragers brought back this bumper crop of apples yummy yummy! It looks like there’s a glut of fruit out there at the moment and we’re going to make sure that it doesn’t go to waste. We really don’t need an excuse to say hello, but if you collect too much then why not share your haul with a neighbour, even better send round a piece of homemade cake too…

How to make a yummy wild food school apple cake fit for any little or for that matter big super hero!

Ingredients – apples

  • 4-6 dessert apples (depends upon windfall damage)
  • 25g unsalted butter
  • 1 heaped tbsp granulated sugar
  • ¼ tsp ground cinnamon (optional)

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    Ingredients - cake mix

  • 150g unsalted organic butter, softened
  • 2 medium organic eggs
  • 1 tsp almond extract (optional)
  • 75g white or wholemeal organic self-raising flour
  • 75g ground almonds
  • 125g organic caster sugar

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    METHOD – How to make apple cake

    1. Grease a 20cm square x 5cm deep cake tin, and line the base with buttered ­baking parchment.

    2. Heat the oven to 170C/325F/gas mark.

    3. Peel, quarter and core the apples, then cut each quarter into three wedges.

    4. Melt 25g of butter in a frying pan until it sizzles gently, add the sugar and stir until the mixture bubbles.

    5. Add the ­apples and cinnamon, if using, and cook over a medium heat for five minutes, turning occasionally, ­until the apples are just tender and very lightly ­caramelised. Then remove from the heat.

    6. Put the butter and caster sugar in a bowl and beat until light and fluffy.

    7. Break in an egg, beat well, add the second egg, ­the almond extract, if using, and a spoonful of flour (to stop it curdling), and beat again.

    8. Add the almonds, sift in the ­remaining flour and fold in gently.

    9. Scrape the mix into the tin and smooth the surface with a palette or butter knife.

    10. Arrange the apples on top of the cake, then trickle over any juices from the pan.

    11. Bake for 45–50 ­minutes, until a skewer ­inserted in the centre comes out clean.

    12. Stand on a wire rack and allow to cool if you can…

    EAT AND ENJOY!