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National Baking Week 14 - 20 October 2013

The sixth National Baking Week runs from 14 to 20 October this year, and is the perfect opportunity to get into the kitchen to perfect your baking skills. The organisers are encouraging people across the UK to join them in a celebration of baking and to make some time to have a go at baking for their friends and family - as well as themselves of course!

There are a range of events organised throughout the week, and National Baking Week encourages people to get baking to raise funds for Great Ormond Street Hospital - so you can have fun, eat cake and raise much-needed funds all at the same time.

We're joining in with the occasion by offering our own seasonal recipe for an autumnal apple cake.

Autumn Apple Cake

I make this cake in a large roasting tin, lined with non-stick baking paper, and freeze half. This is a favourite with children, but is just as popular as a dinner-party dessert, dusted with icing sugar and served warm with cold pouring cream.

Makes about 24 large squares

  • 3 eggs
  • 175ml (6 fl oz) sunflower oil
  • 350 g (12 oz) granulated sugar
  • 2 tsp vanilla extract
  • 350g (12 oz) plain flour (or half wholemeal spelt and half white flour)
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • ΒΌ tsp salt
  • 2 large cooking apples, peeled and chopped quite small

Pre-heat the oven to 180 degrees C / 160 degrees C fan / Gas 4. Grease and line a 25 x 30 cm (10 x 12 in) roasting tin. Beat the eggs and oil together with an electric hand whisk until foamy. Beat in the sugar and continue whisking until the mixture begins to thicken. Add the vanilla extract.

Stir the dry ingredients together in a separate bowl, then gradually add to the egg and sugar mixture, stirring to combine. Stir in the apples.

Pour the mixture into the tin and bake for 25-30 minutes, until golden brown and pulling away from the sides of the tin. Leave to cool in the tin before cutting into slices.


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