Heirloom Apples
(Malus domestica)
All the heirloom apple varieties we grow have been chosen for their specific disease resistance, particularly black spot.
Apple & Cinnamon Cake
Bestbrook's original 'signature cake' was inspired by the various war-bride apple trees in the orchard, nearing the end of their natural life yet still bearing regular crops.
- 2 eggs
- 320gr brown sugar
- 1ts vanilla
- 1/2 cup canola oil (yes, this much)
- 1/3 cup water
Mix the wet ingredients together in a big bowl:
- 2 cup flour
- 1ts each salt, baking powder & baking soda
- 3tb cinnamon (yes, this much)
Mix the dry ingredients in a separate bowl:
Combine wet with dry to make a batter then stir in 500gr diced apple (peeled & cored first). If the dice are too small they disappear into the cake as it cooks; if the dice are too big the batter wont quite hold the cake together. Sounds fussy but a bit of effort here is worth it - aim for 1.5cm cubes.
Spoon batter into prepared 25cm tin. Bake at 170deg for 80 min. The batter looks incredibly lumpy, but it all bakes together, as you will see when you cut a slice. The oil content keeps this cake moist.
More Cakes : Beetroot & Chocolate, Pear & Pecan, Rhubarb & Polenta
Apple Cheese
Serve with a fresh slice of apple and some 'proper' cheese, such as mature cheddar
"An apple without the cheese is like a kiss without the squeeze"
Toss 500gr chopped whole apple & 1 cup cider into a jam pot with a couple of cloves or a cinnamon stick. Boil to mush then sieve out solids. Measure puree & add back to pot, with half that volume of sugar. Simmer until a wooden spoon drawn across leaves a line in the bottom of the pot. Set in mini muffin moulds and turn out. Mature as per damson & quince recipes.
