by Sarit Packer & Itamar Srulovich from Honey & Co. The Baking Book (Saltyard books)
This is the cake I would choose above all others. It is my mother’s go-to cake, the one that was always on the kitchen counter. Although my wife made a few changes to the recipe, the essence & goodness are unchanged.
Preheat the oven to 180C/160C fan/gas mark 4.
Butter a 1kg (2lb) loaf tin & line the base & long sides with a sheet of baking parchment, making sure that there is enough of an overhang to ease removal of the cake later.
Mix the whisky in a bowl with the lemon juice & zest.
Cut the apples in small cubes (the size of playing dice) & toss them in the whisky mixture.
I like to leave the peel on, especially when using the red-skinned apples, as it looks so pretty in the final result. Set aside until later.
Chop the chocolate into slivers like little flecks & set in the fridge to stay cold.
In a large bowl, or using a mixer with a whisk attachment, whisk the eggs with the sugar until they start to puff up & go pale.
Slowly pour in the oil until it has all been incorporated.
Get rid of the whisk & use a spatula or wooden spoon to fold in the flour, baking powder, nutmeg, fennel & salt to a smooth consistency. Then fold in the diced apple & whisky mixture & finally fold in the chilled chocolate flecks.
Transfer the batter to the lined tin & bake for 35mins. Turn the tin around for an even bake, then leave for another 15-20 mins. It should be bouncy to the touch & the house should be filled with the aroma of baking apples. Allow to cool in the tin for at least 15 mins before devouring.
To me this cake needs no topping at all. But if you are making it at teatime & you want to spoil yourself, whip up a small tub of double cream with a tablespoon of whisky & a tablespoon of icing sugar for a double treat.