Spicy apple cake

Recipe from: 3/9/2000 12:00:00 AM
Ingredients 20
Servings 0
Time

Ingredients

  • CAKE
  • 400
    g
    apples, peeled, cored and cut into pieces
  • 30
    ml
    water
  • 1
    lemon (juice only)
  • 400
    ml
    cake flour
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 7
    ml
    mixed spice
  • 125
    g
    butter at room temperature
  • 160
    ml
    light brown sugar
  • 1
    extra-large egg
  • 5
    ml
    vanilla essence
  • ICING
  • 250
    ml
    cream, chilled
  • 150
    ml
    castor sugar
  • 125
    g
    creamed cottage cheese
  • 65
    ml
    thick Greek yoghurt
  • 425
    g
    baby apples with stems
  • 125
    ml
    white sugar
  • light brown sugar for sprinkling
 

Method

40-45 min
 
Preheat the oven to 180 ºC. Grease a 20 cm loose-bottomed cake tin with butter or spray with nonstick spray. Place the apples, water and lemon juice in a saucepan. Cover and bring to the boil. Simmer slowly for about 10 minutes until the apples have formed a purée. Beat lightly with a wooden spoon and stir the mixture for about 2 minutes until it's a little less watery. Remove from heat and cool. Sift the dry ingredients together. Set aside. Cream the butter and sugar until light and creamy. Beat the egg lightly together with the vanilla essence and stir into the cooled apple sauce. Fold this mixture into the butter mixture alternately with the flour mixture. Mix lightly but thoroughly. Spoon into the prepared tin and level. Bake for 40-45 minutes until done, or until a skewer inserted in the centre comes out clean. Cool in tin and turn out on to a wire rack. When the cake has cooled completely, halve it horizontally. Beat the cream with the castor sugar until stiff. Mix the cottage cheese and yoghurt together well. Fold carefully into the stiffly beaten cream. Drain the baby apples but retain 125 ml of the fluid. Heat the sugar and apple liquid over low heat until the sugar has dissolved. Bring to the boil and boil until the syrup turns a light caramel colour. Remove from the heat and dip the apples into the caramel syrup. Allow to dry on wax paper. Spread half the icing between the cake layers and spoon the rest on top. Just before serving, sprinkle with light brown sugar and decorate with caramelised apples. Makes a double-layered cake.
 

Read more on: bake  |  fruit
 

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