I was thinking about this cake when I made the toffee apple cake, the other week. This is another seasonal autumnal cake, but in complete contrast it could not be easier. It takes about 10minute to know-together the batter and only about 30min to bake.
This is a really satisfying cake. There's just more than a hint of apples with a pleasant warmth. It's not too rich nor too moreish: a decent chunk leaves you completely satiated.
It did make me think that actually combining this with the toffee apple cake, such as boiling the dates in cider rather than apple juice, really would result in an absolute cracker-jack of a cake.
When I finally finished it off a week later, I may have slightly embellished with some caramelised apples. Yes, it was goooooooood!
Cider cake recipe (taken from Paul Holywood's receipe on Baking Mad)
Ingredients:
100g butter
100g unrefined light muscovado sugar
2 eggs (large)
225g plain white flour
1 tsp bicarbonate of soda
1 tsp cinnamon
150ml dry cider
Method:
1. Heat the oven to 180°C. Grease a deep 18cm/7" round cake tin and line the base with baking parchment.
2. Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
3.Fold about a third of the flour mix into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
4. Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30–40 minutes, until a skewer inserted in the centre comes out clean.
5. Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely.
100g unrefined light muscovado sugar
2 eggs (large)
225g plain white flour
1 tsp bicarbonate of soda
1 tsp cinnamon
150ml dry cider
Method:
1. Heat the oven to 180°C. Grease a deep 18cm/7" round cake tin and line the base with baking parchment.
2. Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
3.Fold about a third of the flour mix into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
4. Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30–40 minutes, until a skewer inserted in the centre comes out clean.
5. Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely.
No comments:
Post a Comment