Before we left Scotland we gave the apple tree a good shake but still couldn’t dislodge the ones at the very top of the tree; so we had to make-do with all the windfalls we had collected.
This year wasn’t quite the bumper crop of last year (but then we had reduced the size of the tree during the previous winter) and I noticed a lot more blemishes and rotten bits to cut around where insects and the like had got there first.
Despite the blemishes and scars on the outside the flesh on the inside was still good; so we have been peeling and slicing, cooking and freezing apples all week and yesterday I used two of them to make one of my all time favourite recipes for this time of year – Apple and sultana cake. The original recipe from Good Housekeeping Basic Cookery uses raisins but I much prefer the juicier sultanas.
It is the perfect cake for early autumn – still quite a light texture, a hint of cinnamon and uses those just picked apples and windfalls straight from the tree. Try it sliced and buttered at teatime.
For anyone wanting to make this you will find the recipe in the drop down recipe section in the tabs above the header photo. Enjoy x