蘋果肉桂蛋糕 Apple and Cinnamon Cake

英國今年的春夏季因為來得比往年早，於是感覺上逗留的時間很短暫，離去也怱促。

Spring and summer came earlier than usual in the UK this year. As a result it feels like they were here for less time and their departure feels quite abrupt.

還沒有機會跟它送別。踏進八月之後，早秋涼風悄悄而來，夏末暑氣便默默地消散了。早晨與晚間，出外或在家，都要披上一件薄薄的外衣。

每年這個時候，我最愛去附近的農人市集走走看看。應節的蔬果紅綠金黃，成熟美麗，令人愛不惜手。蘋果、梨、梅、李子、無花果、南瓜、葡萄、茄子、紅菜頭、各式野菌…… 等等 ; 每次都要滿載而歸。

Autumn arrived unannounced with the first days of August when we weren't quite ready to see the last of summer! The cool and soft autumnal wind quietly replaced all trace of warm summer heat. A chill has begun to linger in the air.

This time of year, I like to go to the nearby farmers market to look around; I usually come home with a box full of the season's ripened, golden and beautiful fruits and vegetables.

秋天的蘋果，我最愛用來做蛋糕甜點。最近做了款簡單好看又好吃的，頓時成為我家的新竉。女兒去探朋友時也做了個帶去，深得大家喜愛。

I love making cakes and desserts from the apples harvested in autumn. Recently I baked a simple yet scrumptious and lovely looking apple cake. It has fast become our family's favourite. My daughter made one and took it with her to visit a friend; she said everybody loved it!

蘋果肉桂蛋糕 

( 6 - 8 人份 )

材料 :

• 任何種類的蘋果 4 個
• 無鹽牛油 ( 奶油 ) 175g 室温軟化
• 淺黑糖 ( light muscovado sugar ) 175 g 
• 自發粉 275g 過篩
• 蛋 3 隻打勻
• 肉桂粉 1 茶匙
• 粗紅糖 ( unrefined demerara sugar ) 1 茶匙
• 杏脯果醬 2 大匙用小火煮熱後過篩

20 cm ( 8 in ) 圓型烤盤 1 個

Apple and Cinnamon Cake

( serve 6 - 8 )

Ingredients:

• 4 eating apple
• 175g unsalted butter, softened
• Light muscovado sugar 175g
• 275 g self raising flour, sifted
• 3 eggs beaten
• 1 tsp ground cinnamon
• 1 tsp undefined demerara sugar 
• 2 tbsp apricot jam, warmed and pushed through a sieve

20 cm ( 8 in ) round cake tin 

做法  Method :

1.)  用烘焙紙圍繞烤盤的旁邊和鋪在烤盤的底部。

1.)  Line the cake tin with baking parchment.

2.)  預熱烤爐 170 C / 325 F / Gas 3。烤盤上掃油。

3.)  在大碗中把牛油和糖打至溶化成軟糊狀。

2.)  Pre-heat the oven to 170 C / 325 F / Gas 3.

3.)  Place the butter and sugar in a mixing bowl and beat until light and creamy.

4.)  把蛋液分次加進打勻，加入自發粉和肉桂粉拌勻。把粉漿倒入烤盤撥平。

4.)  Gradually beat in the eggs, fold in the flour and cinnamon. Spread the mixture into the prepared tin.

5. )  蘋果去皮，切半和去心。同义子在蘋果背上劃下坑紋，均勻地放在粉漿上面。用一張大塊的鋁箔紙輕輕蓋著，烘  50 分鐘至 1 小時 15 分，至插入竹籖取出時沒有黏物便成，要看每個烤爐的性能而定。

5. ) Peel, halve and core the apples. Run the prongs of a fork over the top to score them and arrange on top of the cake mixture. Loosely cover with a large piece of foil and bake for  50 minutes to 1 hour and 15 minutes or until a skewer comes out clean, depends on the performance of your oven.

6.)  在蛋糕面掃上杏脯果醬，灑下粗紅糖便可。

6.)  Brush the apple cake with the apricot glaze and sprinkle with the demerara sugar just before serving.

在秋天陰冷的下午時刻，一杯熱茶，一片香暖的蘋果肉桂蛋糕，甚麼淡淡的輕愁都可以頓然化解了。

In the cold and grey autumn afternoon, brew a pot of hot tea, served with a freshly baked warm and fragrant slice of apple and cinnamon cake. Any kind of melancholy mood will undoubtedly be lifted up or defused instantly.