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Apple cake made with seasonal russet apples

I am going to have to admit to never eating a russet apple before this week. I am even going to have to admit to wondering if they were an apple-shaped pear. Really. Please don't judge me. However, I am now educated. They're an English apple, they're bang in season, and they're lovely. My little girl says so too.

Because I ended up with a ton of apples this week, I decided to bake an apple cake using some of the russets. I am sure a purist would say they're better for just eating, but I did just eat 'em. In a cake. And it was good, very good. We had it naked, warm from the oven, and again later reheated with some ice cream. I'm sure it'll go well with some creme fraiche or whipped cream too. S'up to you!

Ingredients: 225g softened butter, 225g granulated sugar, zest and juice of one lemon, 450g of apples of your choice, 3 large eggs, 250g self raising flour, 2 tsp baking powder, 1 tbsp demerara sugar.

Method: peel and dice the apples and soak in the lemon juice, cream the butter and sugar together along with the lemon zest until it's a few shades paler than when you first started. Add in one egg at a time, along with a tablespoon of the flour, beating as you go. Add the remaining flour and baking powder and mix well. Pour into a 20cm cake tin (line the tin with baking parchment first) and smooth the cake mixture on the top. Sprinkle the demerara sugar over the top. Bake in an oven preheated to 180 degrees for around an hour.

After about 40 minutes mine looked like it was getting quite dark on the top so I covered with with foil until I took it out. Did the trick. Once it's cool, liberally dust with icing sugar across the top. Slice, eat, enjoy.

Crumbly, light, super-sweet, and delicious!

Emma Paling McGough