SPICE APPLE CAKE
Every family is a treasury of traditions, stories, and of course, cherished recipes that have been passed down through generations. In our family, baking isn't just a culinary endeavor – it's a way of preserving memories and embracing the warmth of togetherness. Over the years, we've cultivated a collection of old and new recipes that have stood the test of time, becoming our go-to treats for all occasions. Today, we're excited to open up our recipe box and share these beloved classics with you. Join us on a journey through the essence of family, as we dive into the heartwarming world of our baking traditions.
Starting with Yotam Ottolenghi Spice Apple Cake. Though this recipe hasn't been passed down through generations, it has effortlessly integrated itself into our family's fall traditions. Just like the classics, we eagerly anticipate the arrival of apple season so we can start baking this cake. As the scent of spices and apples fills the air, we're reminded of the coziness that autumn brings – the rainy days made better by warm blankets, cups of tea, and slices of this heavenly cake.
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The beauty of this cake lies in the harmony of flavors it brings to each bite. The buttery, moist sponge provides the perfect canvas for a symphony of warm spices – cinnamon, nutmeg, and allspice – that dance on your taste buds. But it's the crown jewel of thinly sliced, caramelized apple slices that truly elevates this dessert. With every forkful, you're treated to a burst of autumnal sweetness that perfectly balances the spices.
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SPICE APPLE CAKE
Ingredients:
130g unsalted butter, room temperature and cut into cubes
150g caster sugar
3 eggs, lightly whisked
2 tsp vanilla extract
300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
⅓ tsp salt
200g soured cream
For the apple topping:
2 large Bramley apples, peeled, cored and cut into 1.5cm-wide wedges
1 Granny Smith apple, peeled, cored, and cut into 1.5cm-wide wedges
130g demerara sugar
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground clove
Instructions:
Heat the oven to 160C/320F/gas mark 2½. Brush a 23cm round cake tin with a little oil, then line it with greaseproof paper (the oil will help the paper stick).
Put the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until light and fluffy, then add the eggs and vanilla a little at a time, beating them in until well incorporated. Sift the flour, baking powder, bicarb, and salt into a bowl, then add to the cake mix in a couple of batches, alternating with the soured cream. You don’t want to overwork the mixture, so turn off the motor as soon as everything is amalgamated. Spoon the batter into the prepared cake tin and set aside.
Put all the apple wedges in a bowl, add the sugar and spices, and toss to coat. Spoon the apples on top of the cake batter, then bake for an hour, until the mixture has risen up around the apple and the top is crisp, firm, and golden-brown. The skewer test won’t work with this cake: the apples are wet, so it won’t come out clean. Instead, test that the cake is ready by giving the tin a little shake: if the top doesn’t wobble, it’s cooked.
Leave the cake to cool for about 30 minutes, then remove it from the tin. Serve either slightly warm or at room temperature. When cutting the cake, use a serrated knife, otherwise, the apples might tear.
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