Name: Spicy apple cake
Cook time: 45 min
Total time: 45 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 400.00 g apples peeled, cored, chopped; 30.00 ml water; 1.00 lemon juice only; 400.00 ml flour cake; 10.00 ml Baking powder; 1.00 ml salt; 7.00 ml mixed spice ground; 125.00 g butter room temperature; 160.00 ml brown sugar; 1.00 eggs extra-large; 5.00 ml vanilla essence; 250.00 ml cream fresh, chilled; 150.00 ml castor sugar; 125.00 g cottage cheese creamed; 65.00 ml yoghurt Greek, double thick; 425.00 g apples baby, with stems; 125.00 ml white sugar; light brown sugar

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Ingredients (18)

CAKE

400.00 g	apples — peeled, cored, chopped
30.00 ml	water
1.00	lemon — juice only
400.00 ml	flour — cake
10.00 ml	Baking powder
1.00 ml	salt
7.00 ml	mixed spice — ground
125.00 g	butter — room temperature
160.00 ml	brown sugar
1.00	eggs — extra-large
5.00 ml	vanilla — essence

ICING

250.00 ml	cream — fresh, chilled
150.00 ml	castor sugar
125.00 g	cottage cheese — creamed
65.00 ml	yoghurt — Greek, double thick
425.00 g	apples — baby, with stems
125.00 ml	white sugar
	light brown sugar

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Method:

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.