Sticky apple cake with drunk currants
Prep time: 20 minsTotal time: 
Sticky apple cake with drunk currants
Prep time: 20 minsTotal time: 
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 250g butter, softened
- 100g molasses or dark brown sugar
- 2-3 apples, peeled, cored and sliced
- 150g light brown soft sugar
- 2 eggs, lightly beaten
- 250g self-raising flour
- 2 tsp ground cinnamon
- ¼ tsp ground allspice
- a pinch of salt
- 200ml crème fraîche, to serve
For the currants:
- 100g caster sugar
- 150ml dark rum
- 100g currants
Step by step
Make up to the end of step 3 up to 3 days ahead.
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Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm-diameter cake tin. Melt 50g of the butter in a small saucepan, add the molasses or sugar and stir until dissolved. Gently simmer until rich and dark, then tip into the cake tin. Arrange the apple slices on top.
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Beat the light brown sugar and the remaining butter together until light and fluffy, then beat in the eggs, a little at a time. Fold in the flour, spices and salt, and spread over the apples. Bake for 35-40 minutes, until springy to the touch. Leave to cool in the tin.
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For the boozy currants, mix the caster sugar and rum in a small pan, add the currants and simmer gently for 10 minutes, then set aside.
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To serve, gently warm the cake in a low oven, if you fancy, though it's just as good served cold. Warm the currants over a gentle heat. Turn the cake out on to a plate, slice and serve with a blob of crème fraîche and a spoonful of currants.
This is a sort of Anglo-French number, a marriage between a tarte Tatin and good old-fashioned cake. Served with currants that have been to Jamaica for their holidays
