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Apple ring cake with apple purée


Apple ring cake with apple purée

Ingredients 28
Servings Makes 1 medium cake
Time 30 min

Ingredients

  • APPLE PURÉE
  • 4
    apples, peeled and grated
  • juice and zest of 1 lemon
  • 2
    bay leaves
  • 2
    whole cloves
  • 1
    cinnamon stick
  • 30
    ml
    demerara sugar
  • CAKE
  • 100
    g
    dried pears
  • 250
    ml
    rooibos spiced chai
  • 800
    g
    apples, peeled and diced
  • grated zest and juice of 1 lemon
  • 80
    g
    demerara sugar
  • 100
    g
    sweetener such as erythritol
  • 160
    ml
    olive oil
  • 2
    eggs
  • 100
    g
    almond flour
  • 200
    g
    cake flour
  • 2,5
    ml
    ground cinnamon
  • 7,5
    ml
    bicarbonate of soda
  • 7,5
    ml
    baking powder
  • 2,5
    ml
    salt
  • TOPPING
  • 125
    ml
    double-cream yoghurt
  • 30
    ml
    icing sugar
  • TO FINISH
  • canned baby apples
  • bay leaves
 

Method

20 min / baking: 35-40 min
 

Preheat the oven to 180°C. Grease a 23cm silicone ring mould well with non-stick spray.

1. Purée: Put the ingredients in a saucepan, bring to the boil, then simmer slowly, stirring occasionally, for 20 minutes or until a purée forms.  Set aside to cool.

2. Cake: Cook the pears in the rooibos until soft, then chop finely. Add the apples and lemon zest and juice.

3. In a large bowl, whisk the sugar, sweetener, olive oil and eggs together until slightly thickened.

4. In another bowl, mix the dry ingredients.

5. Add the apple mixture and dry ingredients alternately to the egg mixture. Transfer to the silicone mould and bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool.

6. Topping: Mix the yoghurt and icing sugar.

7. To finish: Drizzle the topping over the cake. Arrange the mini apples on top and garnish with the bay leaves. Serve with the apple purée

 

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2020-06-05 10:15
 
 
 
 
 
 
 
 
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