apple cinnamon custard cake …

armed with granny smith apples, from my garden, i had no choice but to make an apple cake this week.

(they’re not the best looking apples but guess what? they’re home grown, chemical free and they taste great.)

if i had turned to the world wide web i’m sure there would have been many apple dessert recipes to choose from. as luck would have it, one of last week’s junk mail shopping catalogues had an apple recipe in it. what are the chances?

20g unsalted butter
500g – 550g (about 3) granny smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices
2 tablespoons grand marnier, or other orange liqueur
1¼ cups plain flour, plus 2 tablespoons extra
1 cup caster sugar, plus 1 tablespoon extra
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup canola oil (i used vegetable oil. next time i’ll use rice bran oil)
1 cup full cream milk
2 large eggs
2 teaspoons orange zest
1 teaspoon vanilla extract
2 large egg yolks
1 teaspoon icing sugar, sifted

whipped cream – 1 cup thickened cream and 1 tablespoon sifted icing sugar

1) position a rack in the centre of the oven and preheat to 180c or 160c fan. grease a 23cm springform pan with the 20g of butter.
2) in a medium bowl, toss the apples with grand marnier to coat, and set aside.

3) in another medium bowl, whisk together the 1¼ cups of flour, 1 cup of caster sugar, baking powder, salt and ¼ tsp of the cinnamon.
4) in a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend.
5) whisk dry ingredients into the wet ingredients to form a smooth batter. be careful not to over mix.
6) transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tablespoons flour; set aside.

(here a bowl, there a bowl, everywhere a bowl bowl … )

7) whisk egg yolks into remaining batter in the large bowl just to blend. stir in the apples. transfer the apple batter to prepared pan and, using a crank-handled spatula, spread batter into an even layer and press the apples in to submerge them.
8) pour the reserved batter evenly over the apple batter.
9) in a small bowl, whisk the remaining caster sugar and cinnamon to blend, and then sprinkle it evenly over the batter.
10) bake for 50 mins, or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. transfer the pan to a wire rack and cool for 15 mins. run a knife around the sides of the cake and release the pan sides. cool cake for about 30 mins to serve warm, or cool completely.

dust with icing sugar.

11) to make whipped cream, in a medium bowl, whisk cream and icing sugar until thick. to serve, cut cake into wedges and serve with a generous dollop of whipped cream.

what a simple recipe for a wonderful dessert!

the family had their taste of the cake earlier tonight. because the cake had been in the fridge all day, i warmed up each slice and, if they so desired, they added (drizzled) cream over it. they said it wasn’t too sweet. very light. yep, yep, they liked it.

seriously, how can you resist this cake? this cake would be perfect during winter. hot, deliciously spicy and super moist all at the same time.

thank you coles and curtis stone – drooling – over curtis … not the cake ;)

“even if i knew that tomorrow the world would go to pieces, i would still plant my apple tree.” ~ martin luther king


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