I’ve been in a bit of a funk for the past few days. It started at approximately 1300 hours Perth time, Wednesday the 4th of January, when I boarded the plane bound for Melbourne. I really did not want to go home.
And then it continued, as I lazed around the house and didn’t do my washing and procrastinated my huge list of things to do. I didn’t bake, I read books and trawled the internet and definitively didn’t write any blog posts.
I started quite a few in my mind but every time I went to bake something there was something in the sink, or on the sink, and I was so lazy I couldn’t be bothered with dishes, either mine or anyone else’s.
That’s a lie. I was pretty good with my own dishes. Pretty good. Not perfect. But pretty good. Easy, seeing as I wasn’t eating proper meals anyway. (Mum, pretend you didn’t read that.)
But the funk is debunked. I have gone back to work and I did two loads of washing, I ate cabbage for dinner (no, really. It’s pretty amazing. I’ll tell you about it soon) and I baked a cake.
At first, I was only going to bake the same apple cake as last time, but then I discovered the chai spiced sugar left over from my last batch of chai spiced snickerdoodles and decided to make chai spiced apple cake instead. Thank you, I thought it was a brilliant idea too. And so, you get new pictures and a more detailed recipe, instead of no pictures and a mouthwatering description. Just make this cake, okay?
Adapted from Smitten Kitchen
4 extra large apples (I used Pink Ladies)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground nutmeg
5 tbsp sugar
Peel, core and chop the apples into chunks. Whisk together the spices and sugar and toss the apples through. Set aside.
For the cake:
2 3/4 cup flour
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp cloves
1 tbsp baking powder
1 tsp salt
1 3/4 cup sugar
1 cup vegetable oil
1/4 cup orange juice
Preheat the oven to 180°Celsius and butter and line a ten inch springform pan. If you have a tube pan, use that, but I don’t. The springform worked fine.
Whisk together the flour, spices and baking powder. In a medium sized bowl, whisk together the sugar, oil, vanilla, orange juice and salt. Make a well in the dry ingredients and pour in the sugar mixture. Fold together until combined, then add the eggs, one at a time, stirring each one in until incorporated.
Pour half the mixture into the bottom of the cake pan and smooth the top. Scatter half the apple pieces on top, then drape the rest of the cake mixture over. Finish the top with the rest of the apples, then bake for about two and a quarter hours.
It’s worth the wait, I promise.