Syrupy wholewheat apple cake

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • SYRUP
  • 2
    red apples, skinned, cored and diced
  • 30
    ml
    castor sugar
  • 160
    ml
    golden syrup
  • 190
    ml
    water
  • CAKE
  • 3
    extra-;large eggs
  • 125
    ml
    castor sugar
  • 110
    ml
    wholewheat flour
  • 125
    ml
    cake flour
  • 15
    ml
    baking powder
  • pinch salt
  • 1
    ml
    nutmeg
  • 150
    g
    butter, melted
 

Method

 
Place the apples, castor sugar, syrup and water in a saucepan and heat slowly until the sugar has dissolved. Cover and simmer gently for six minutes until the apples are tender. Cool the apples in the sauce. Drain, reserving the sauce and the apples. Preheat the oven to 190 °C and spray a 21 cm ring cake tin with non-stick spray or grease lightly with butter. Beat the eggs and castor sugar until thick and pale. Sift the dry ingredients together and fold in, adding the bran left behind in the sieve. Stir in the melted butter and apple pieces and mix. Turn the batter into the prepared cake tin and bake for about 40 minutes or until a testing skewer comes out clean. Cool in the cake tin for 10 minutes before turning out onto a serving platter. Pour the hot syrup over the warm cake and serve warm or at room temperature or with cream or ice cream if desired. Makes a medium cake.
 

Read more on: bake  |  fruit
 

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