Delicious Magazine are running a competition at the moment – you have to create a cake for their cover. So, I thought I might as well enter as it is a great way to improve I imagine. I have made apple cakes a fair few times – with stewed apple, because it reminds me of crumbles when I was younger… and feels that slight bit more wholesome than chocolate. Here is the link to the competition, in case any one else wants to enter! Great prizes!
The cake is just normal sponge with stewed apple in – DON’T add the apple in until it has cooled… otherwise the egg will get cooked before it’s in the oven.
Here is the recipe:
375 g butter, room temperature
340g + 50g caster sugar
385 g self raising flour
1 tsp baking powder
300ml plain yoghurt
50 g sugar
70 g butter
Caramel Sauce frosting:
75 g unsalted butter
50 g soft light brown sugar
50 g caster sugar
50 g golden syrup
20g icing sugar
125 ml double cream
Preheat the oven to 170° C & line 3 identical (size) cake tins with butter
Peel, remove pips & cut apple into pieces. Place in a pot on a medium high heat on the stove and add a half a (small cup) of water a long with the the 50g of caster sugar. Cook until the majority of the apples become puree. Take off heat and leav to cool.
In a separate bowl, mix the butter and sugar together with a hand mixer until light and fluffy
Add eggs, one at a time until thoroughly mixed in
Once cool, add in the stewed apple.
Sieve in the flour and baking powder and mix thoroughly with a spoon. Use folding actions.
Divide the mix equally among the three cake tins and bake for 30 minutes, or until the sponge bounces back when touched.
Leave to cool partially in the cake tin, then move onto a cooling rack.
Peel, remove pips from the apples.
Slice into thin pieces, lengthways
Place a pan on the stove at a medium high temperature and add the butter apples and sugar
Allow to cook until the apple start to caramelize/go more golden – remove from the heat if this is happening too quickly (this should take about 10 minutes)
Once the cakes and apples have cooled, place the apples and sauce on the two sandwich layers.
Spoon the yoghurt equally on the sandwich layers.
Add all the ingredients into a preheated (medium) pan, stir until fully mixed and allow to simmer on a low heat.
Leave to cool until the mixture is more opaque but still liquid enough to pour.
Pour over the cake.
Optional: add a tsp. of cinnamon to a big tbsp. caster sugar and mix. – sieve over the cake for effect.