Today my work colleagues and I spent a day volunteering at a children's centre as a team building day - we worked on the centre's garden, making raised beds, weeding, planting a sensory garden and treating wooden fences. I decided I would take along some cake for elevenses, as I knew we would want a break and would be hungry from all our hard work - and I was right, my colleagues were really pleased when we stopped for tea and I produced some cake!
I wanted to make something that would travel well and would be easy to eat so some kind of tray bake. One of my team doesn't eat chocolate so I found this recipe for a cider crumble slice on the Caked Crusader. It also seemed perfect for autumn with the apples and raisins.
I adapted the recipe slightly; this is what I did:
For the base:
2 tbsp. golden syrup
250g self-raising flour
1/2 tsp ground ginger
50g brown sugar
75g raisins or sultanas
For the topping:
2 1/2 tbsp. caster sugar
60g plain flour
Preheat oven to 160C. Line a square tin with baking paper.
Place the butter and golden syrup for the cake base into a saucepan and melt over a gentle heat. Stir in the cider and remove from the heat.
In a bowl mix the flour, ginger, sugar, raisins and walnuts. Fold in the golden syrup and cider mixture then add the egg and stir until well combined
To make the topping, peel and chop the apple. Melt the butter in a saucepan and stir in the sugar, flour and apple.
Spread the cake mixture into the base of your lined baking tin and spoon the apple mixture over the top.
Bake for 30 minutes and leave to cool.
Slice into squares and serve
I'm sending this to Feel Good Food, hosted by Victoria at A Kick at the Pantry Door, as the theme this month is apples.
Tea Time Treats has as its theme this month flapjacks and tray bakes so I am sending this to Karen at Lavender and Lovage, who is hosting the challenge this month. The challenge is hosted in alternate months by Kate of What Kate Baked.
I am also sending this to Baking with Spirit as the ingredient chosen by Janine at Cake of the Week is cider. I do enjoy an occasional cider but think this is the first time I have used it in baking; I think it gives the cake a lovely flavour and of course works perfectly with the apples.
Finally the theme for this month's Four Seasons Food is 'sliding into autumn'; I think the flavours in this tray bake are very autumnal. The challenge is hosted by Anneli at Delicieux and Louisa at Eat Your Veg.