Apple and Lemon Puringo

Although this has all the basic components of a normal cake the result is something very different. Binding the large amount of apples very lightly with a fragrant lemon batter gives the finished 'Puringo' a super moist texture and syrupy sponge flavour, which makes it a great one to serve with cream or custard. I've glazed the top with a light elderflower syrup, which not only adds another sweet and perfumed dimension but also provides a beautiful note of caramel, reminiscent of toffee apple.

Prep time: 20 Minutes

Baking time: 70-75 Minutes

2 Unwaxed Lemons (Or you can use one if you can find one of those big old beefy ones)

6 Large Apples (I used Cox's)

125g Unsalted Butter (Softened)

125g Light Muscovado Sugar

2 Medium Eggs

1/2tsp Baking Powder

125g Plain Flour

50ml Elderflower Cordial

100ml Cold Water

50g Caster Sugar

Begin by zesting the lemons into a small bowl and setting aside, as you'll need the zest for the batter. In a fresh large bowl squeeze in the juice of the zested lemons. Peel and core one of the apples, then slice as thinly as you can (Or if you have a mandolin you can use this instead). Toss the sliced apple in the lemon juice, which will not only add a nice flavour but will also stop them discolouring. Repeat for the rest of the apples.

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. In a new large bowl (As large as you can) cream together the butter and muscovado sugar, then beat in the eggs one at a time. Fold through the lemon zest, then sift in the baking powder with the flour and mix it altogether to a smooth batter. Tip in some of the sliced apples and fold through gently to coat them, then repeat for the rest of the apples. Take your time here, so not to break up the apples too much. Spoon into the tin and bake in the oven for 70-75 minutes, until the top is golden brown and some of the apples are starting to catch at the edges. Remove the cake from the oven and leave in the tin for 30 minutes. 

For the syrup, pour the cordial, cold water and sugar into a small saucepan and fire up the heat. Bring up to the boil and let bubble away for 10 minutes until reduced, syrupy and just starting to lightly colour. Carefully remove the cake from the tin and place on a plate. Spoon over the syrup. You can eat this one warm or cold. It's delicious either way!