I think I mentioned a week or two back that, wherever we visit, I try to buy a fridge magnet and honey. Honey didn’t seem right for Somerset so I flexed the rule to mean ‘local food produce’ and came back with a rather lovely little jug of cider. If I’m being entirely honest it was the jug that swayed me more than the cider.
The cider is somewhere between the extremely fizzy ciders you find in supermarkets and the more traditional flat cider. ‘Flat’ always sounds an unappealing description; it has a critical edge to it, but all I mean is it’s not fizzy. While I’m always partial to a bit of fizz I must confess to rather liking the less carbonated varieties as I seem to taste the apple more somehow. I also thought it would be nice for baking with, hence this week’s choice of cake.
The addition of the cinnamon is lovely because it emphasises the apple element and conjures up the flavours you expect from an apple pie. The sponge is a light texture and makes the cake very eatable (I know – all cakes fall into this category, but there is just something about a soft, crumbly sponge!). I added a sprinkling of sugar on the top for a bit of crunch.
150g light muscovado sugar, plus 2 tablespoons extra for the topping
340g plain flour
1 ½ teaspoons bicarbonate of soda
1 ½ teaspoons ground cinnamon