Name: Zesty apple cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 15 servings
Cuisine: Bake
Ingredients: 460 ml flour cake; 5 ml Baking powder; 270 ml butter; 285 ml castor sugar; 5 ml vanilla essence; 4 eggs large; 10 ml lemon or lime, zest only; 15 ml lemon juice or lime juice; 1x380 g apples tinned, chopped; 385 ml icing sugar; 30 ml lemon juice or lime juice; lemon or lime, candied peel; rose petals to decorate

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Ingredients (13)

460 ml	flour — cake
5 ml	Baking powder
270 ml	butter
285 ml	castor sugar
5 ml	vanilla — essence
4	eggs — large
10 ml	lemon — or lime, zest only
15 ml	lemon juice — or lime juice
1x380 g	apples — tinned, chopped

ICING:

385 ml	icing sugar
30 ml	lemon juice — or lime juice
	lemon — or lime, candied peel
	rose petals — to decorate

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Method:

Preheat oven to 180°C.

Candied lemon zest:
Cut the peel off two or three lemons or limes using a sharp knife. Cut into thin strips. Blanch in boiling water for three minutes. Heat 50ml sugar and 30ml water together in a saucepan and add the peel. Simmer until the water has evaporated. You can also use orange zest, if you prefer.

Sift the cake flour and the baking powder together.

Cream the butter and the castor sugar together until the mixture is light, then beat in the vanilla essence. Add the eggs, one at a time, beating well after each addition.

Fold in the lemon or lime zest and juice. Fold in the chopped apples and spoon the mixture into a greased 1,5-litre ring cake tin.

Bake in a preheated oven for one hour, or until a skewer inserted in the centre comes out clean.

Remove the cake from the oven and cool for 10 minutes, then turn out onto a wire rack.

Icing:
Mix the icing sugar and the lemon or lime juice together. Add a little hot water and mix well until the icing has a smooth consistency. Spoon the icing over the cake once it has cooled. To finish, decorate with candied lime or lemon zest and a few rose petals.

Image and text: Ideas magazine.

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