Name: Apple ring cake with apple purée
Prep time: 30 min
Total time: 30 min
Yield: Makes 1 medium cake serving
Cuisine: Bake
Ingredients: apple purée; 4 apples peeled and grated; lemon zest and juice; 2 bay leaves; 2 cloves whole; 1 cinnamon stick; 30 ml demerara sugar; 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 Bicarbonate of soda; 7,5 ml Baking powder; 2,5 ml salt; 125 ml double cream plain yoghurt; 30 ml icing sugar; canned baby apples; bay leaves

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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	Bicarbonate of soda
7,5 ml	Baking powder
2,5 ml	salt

TOPPING

125 ml	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