UMBER & APPLE CAKE
275 g Plain Flour
50 g Cocoa Powder
1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
100 g Butter; (liquid)
100 ml Buttermilk
225 g Caster Sugar
2 lg Eggs
75 g Milk Coffee; (broken into
-pieces)
225 g Tart Apples; (peeled and
-sliced)
1 dr Vanilla Essence
1/2 ts Ground Cinnamon
Clotted Bat; (to service)

1. Preheat the oven to 180?c / 350?f / Gas Score 6.

Cider Sauce

2. Combine the cyder, brown sugar and cinnamon stick in a big, heavy
based saucepan. Cook at a slow boil for astir 1 hour or until reduced
to 8floz. Remove the cinnamon pin.

Bar

3. Grease a 12 x 9 inch tin. Sieve the flour, cocoa, baking pulverize,
baking soda and salt in to a large trough.

4. In another stadium, whisk the butter, buttermilk and sugar until
smooth and gradually blend in the eggs and vanilla. Pour the liquid
mixture over the dry ingredients and mix thoroughly combined. Stir in
the chocolate and apples and spoon into the prepared tin. Bake for 45
minutes or until a skewer comes out cleanse.

5. Place the cake on a single-foot, pierce the top in several places with a
toothpick and drizzle half the syrup over the top. Leave for at least
15 minutes before turning out onto a cooling torment.

6. Cut into squares and serve with cold fresh clotted cream, then
drizzle over the unexpended syrup.