It's time for another cake with delicious Autumnal flavours!
This Nigel Slater recipe is proving to be remarkably adaptable. The original, from his weekly Observer column, used marmalade, sultanas and orange zest to add flavour to an apple cake made with wholemeal flour, and I've previously made versions using apples and cranberries and pears and ginger preserves.
This time I kept the apples and added dried cranberries flavoured with orange, and some smooth cranberry jelly instead of marmalade.
This was a really well-flavoured cake - the cranberries flavoured with orange were very intense - and moist yet light in texture. After making so many variations of this cake, I should stop being surprised by how light it is for a wholemeal cake, but I'm not yet!