Wednesday, 13 January 2010

ICCHFC - Week 17: Cinnamon crumble apple cake

The new year was heralded in with Jo's cake for Week 17 of the ICCHFC. Her choices were:
  • Sticky stem ginger cake with lemon icing
  • Cinnamon crumble apple cake
  • Carrot cake

Unfortunately I wasn't in to sample a fresh piece of the winning cinnamon crumble apple cake, but I did get a piece of the reject "dry" cake. Jo ended up making two cakes because she wasn't happy with the first. Then once that had all gone she'd brought in the second!

However, the cake was still excellent with a good thick layer of tart apple and a delightful combination of textures due to the crumble top.
Recipe (c/o waitrose)

Jo's Cinnamon Apple Crumble cake (taken from Waitrose)

3 small eating apples
2 tsp ground cinnamon
250g caster sugar
250g pack Lurpak Butter Slightly Salted
250g self-raising flour
4 medium eggs
1. Preheat the oven to 180°C, gas mark 4. Grease and line the base of a 23cm round, deep cake tin.
2. Peel, core and thinly slice the apples, toss in 1 tsp of the cinnamon and set aside.
3. To make the crumble topping, measure 50g each of the caster sugar, butter and flour into a bowl. Add the remaining cinnamon and rub everything together with your fingertips until it forms a rough crumble. Set aside.
4. Put the remaining sugar and the eggs in a large bowl and use an electric whisk to mix together. Whisk for about 10 minutes until the mixture is pale and thick, and leaves a trail on the surface when the whisk blades are lifted.
5. Melt the remaining butter in a pan, cool slightly, then drizzle into the whisked mixture, folding it in carefully to preserve as much air as possible.
6. Sieve the flour over the top and fold in.
7. Turn the mixture into the cake tin and scatter the apple slices evenly over the top. Sprinkle the crumble over and bake for 50-55 minutes, until the cake is firm to the touch and golden brown.
8. Allow to cool for 10 minutes in the tin.
Cook's tips
The key to success with this cake is to whisk the eggs and sugar for long enough for them to hold the butter and flour crumble in suspension. Don't be tempted to rush this stage. Check that there is a trail on the surface of the egg mixture when you lift the whisk, before adding the other ingredients.

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