It’s just been made. The kitchen has filled with the smell of sweet nostalgia and Grandma Peckish’s house on a Sunday afternoon. I’d remade a chicken soup as well at Mrs P’s request, but the first thing to pass my lips today was a slice of this long awaited Apple Yogurt Tea Cake from le pirate. I’d been planning to make this for a while, but lacked the apples and macadamia nut oil to do so. Fortunately we were provided some huge, delicious Hawkes Bay apples courtesy of the Pekings, and a trip to Farro Fresh this morning for new ice cream also saw me come across some macadamia nut oil. After having a few disappointments on the food front this week, I was determined to have a win that I could post straight away onto the blog.
There’s something so dignified, so golden age about this cake, augmented by the Dean Martin I had playing to herald its emerging from the oven. As I bite into it I’m filled with recollections of stories about people with names like Mabel and Dale, and older folk referring to people as joker when they don’t know their names. Simple, sweet, and soul warming, and oh so good with a cup of tea (or, if you’re a fiend like me and can’t help yourself, Joshua’s Butterscotch Fudge Ice Cream).
This is a really easy batter to put together. If I had my time again, I would have mixed the ingredients a little less, cooked it for a little less, but perhaps added a few more apple slices to the top. Our oven’s temperature knob is a little on the vague side, and I cooked the cake in a fan forced oven, when perhaps a simple baking setting would do. So if you have a go make sure you pay attention to those aspects of the recipe, and pay them a little more heed than I did. You’ll be rewarded by something even more delicious than I’m enjoying right now.