Spiced Apple and Cider Cake
This is quite definitely a dessert cake. The combination of spices, the hint of orange and the balance of tart apples and cake are perfect. It needs a large dollop of crème fraiche or whipped cream to go with it.
|1 smallish Bramley apple|
|150ml dry cider|
|225g self-raising flour|
|1 level teaspoon baking powder|
|1 level teaspoon ground cinnamon|
|½ level teaspoon ground cloves|
|¼ whole nutmeg, freshly grated|
|150g spreadable butter|
|2 large eggs, beaten|
|150g light brown soft sugar|
|For the topping:|
|25g spreadable butter|
|25g self-raising flour|
|50g light brown soft sugar|
|1 level teaspoon ground cinnamon|
|¼ level teaspoon ground cloves|
|25g flaked almonds|
|2 smallish Bramley apples|
|a dusting of golden icing sugar|
|Pre-heat the oven to 180°C, gas mark 4|
|Need help with conversions?|
|Equipment: A 20cm loose-based round cake tin, greased and base lined.|
This recipe is from Delia's Cakes
First chop the apple (no need to peel) and put it into a bowl with the cider and raisins while you prepare the cake.
Sift the flour, baking powder and spices into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then add the butter, eggs and sugar.
Now, using an electric hand whisk, combine them for about one minute until you have a smooth creamy consistency. Then, using a large metal spoon, fold in the apple, raisins and cider.
Spoon the mixture into the prepared tin, and level the top with the back of the spoon.
Now for the topping: measure the butter, flour, sugar, cinnamon and cloves into a bowl. Rub the mixture with your fingertips until you have a fairly coarse, crumbly mixture, then add the flaked almonds.
Now, quickly quarter, core and peel the remaining two apples. Slice them thinly and scatter the slices all over the top of the cake. Then sprinkle the topping over the apples and bake the cake near the centre of the oven for 1 hour 20 minutes to 1 hour 40 minutes or until the cake shows signs of shrinking away from the side of the tin.
Leave it to cool in the tin for 10 minutes, then loosen it round the edge with a palette knife. Place the tin on an upturned bowl and slide the tin downwards. See here
Then, using the palette knife, carefully slide it onto a cooling rack to finish cooling. Dust with a little golden icing sugar before serving.
Store in an airtight tin.
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This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
I have made many cheesecakes over the years but this one is my current favourite. Part of its charm is that it’s a little bit wobbly at the end of the cooking time and goes on firming up as it cools and chills.
This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!
You can obviously use strawberries or indeed any summer berry mixture with these. They are extremely light, melt-in-the-mouth, and really taste of summer.
Because there’s no flour in this it’s unimaginably light and airy, and very lemony, which makes it a very elegant dessert cake.
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
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