The flavour of apples is so good cooked in a cake. This is my favourite apple cake recipe. What makes it so special is the combination of cardamom and lemon. It’s also wonderfully moist. It will keep well for up to a day.
Ingredients
• 150 gunsalted butter, chopped, softened
• 220 g(1 cup) raw sugar
• 2eggs
• 150 g(1 cup) plain flour, sifted
• 1 tspbaking powder
• 60 ml(¼ cup) pouring cream, plus extra, to whip
• finely grated zest of 1 lemon
• 3-4red apples
• 2 tspcardamom pods
• shredded coconut, for coating
Ingredients
• 150 gunsalted butter, chopped, softened
• 220 g(1 cup) raw sugar
• 2eggs
• 150 g(1 cup) plain flour, sifted
• 1 tspbaking powder
• 60 ml(¼ cup) pouring cream, plus extra, to whip
• finely grated zest of 1 lemon
• 3-4red apples
• 2 tspcardamom pods
• shredded coconut, for coating
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Preheat the oven to 180°C. Grease and coat the base and sides of a 20 cm round cake tin with coconut. Set aside.
Using an electric mixer, whip the butter and 165 g (¾ cup) sugar until light and airy. Add the eggs, one by one, beating well after each addition. Mix the flour and baking powder in a bowl, then fold into the butter mixture. Fold in the cream and lemon zest, then spoon into the prepared tin.
Using a mortar and pestle, grind the cardamom, then combine with the remaining 55 g (¼ cup) sugar.
Core and cut the apples into thin wedges, then toss to coat in the cardamom sugar. Arrange the apples on top of the batter. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Meanwhile, whip the extra cream.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Preheat the oven to 180°C. Grease and coat the base and sides of a 20 cm round cake tin with coconut. Set aside.
Using an electric mixer, whip the butter and 165 g (¾ cup) sugar until light and airy. Add the eggs, one by one, beating well after each addition. Mix the flour and baking powder in a bowl, then fold into the butter mixture. Fold in the cream and lemon zest, then spoon into the prepared tin.
Using a mortar and pestle, grind the cardamom, then combine with the remaining 55 g (¼ cup) sugar.
Core and cut the apples into thin wedges, then toss to coat in the cardamom sugar. Arrange the apples on top of the batter. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Meanwhile, whip the extra cream.
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