Having grown apples at Garsons Farm in Esher since 1871, the Thompson family have perfected their apple cake recipe over generations. Craft and Country columnist Emma Pritchard adds a dollop of custard or creme fraiche for good measure
Sponge base
Combine 125g self-raising flour, 1tsp baking powder and 50g castor sugar. In a separate bowl, whisk together one egg and 150ml milk, then 50g melted butter. Add the wet mixture to the dry and fold until smooth. Pour into a 23cm (9inch) round flan dish.
Topping
Wash and slice one large Bramley apple (approx 225g) and arrange the pieces onto the sponge mixture base. Brush the top with a little melted butter and sprinkle with 50g demerara sugar and 1tsp cinnamon. Bake for 25 minutes at 175C.
For more recipes and ideas, visit the Garsons Farm website
Read more of Emma's great ideas for making the most of the countryside in her monthly column* or read more of Emma's musings on her blog, craftandcountry.com; or follow her on Twitter @craftandcountry
*Available in The Surrey Downs Magazine, The Guildford Magazine, The Woking Magazine, The Farnham Magazine, The Elmbridge Magazine and The Kingston Magazine).
