Apple ring cake with apple purée

YOU
Makes 1 medium cake serving Prep: 30 mins

By Food24 October 07 2019
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Ingredients (25)

apple purée
4 apples — peeled and grated
lemon — zest and juice
2 bay leaves
2 cloves — whole
1 cinnamon — stick
30 ml demerara sugar
CAKE
100 g pears — dried
250 ml rooibos spiced chai
800 g apples — peeled and diced
lemon — zest and juice
80 g demerara sugar
100 g sweetener
160 ml fresh chillies — 573
2 eggs
100 g almond flour
200 g flour — cake
2,5 ml cinnamon — ground
7,5 ml Robertson's bicarbonate of soda
7,5 ml Robertson's baking powder
2,5 ml salt
TOPPING
125 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml icing sugar
TO FINISH
canned baby apples
bay leaves
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Method:

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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