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Hidden Apples Cake



Ingredients:
180 gr. warm butter
180 gr. Demerara sugar
6 medium eggs
150 gr. wheat flour
50 gr. wholemeal flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon lemon zest
4-6 apples (cox orange, russets, bramley or similar or a mixture thereof)
50 gr. butter
50 gr. Demerara sugar
2 teaspoons cinnamon

For the spring loaded baking from:
30 gr. butter and 3 tablespoons bread crumbs

Preparation and cooking times:
Preparation: 25 minutes
Cooking time: 50-60 minutes
Difficulty: easy
Portions: 12-16 pieces
Home freezing : no

Notes:
A very tasty and fragrant cake that is traditionally eaten cold with either whipped, double or clotted cream. Feel free to experiment having it hot with custard.

Preparation:

• Whisk the warm butter and the Demerara sugar until creamy white in texture and colour (at least 15 minutes).
• Separate egg white and yolk, beating the white until stiff (if cut with a knife, the cut should remain visible).
• Sift and mix white and wholemeal flour together with the baking powder and salt into a large mixing bowl.
• Rub the spring loaded baking form with the butter and sprinkle the bread crumbs over (this will prevent the cake mix from sticking to the tray).
• Peel, core and quarter the apples and cut a cross into the outside of the quarters.
• Mix 50 gr. butter, 50 gr. Demerara sugar and the cinnamon into a smooth mixture, put aside to use later.
• Preheat oven to 175C. If using a fan oven, please consult the manufacturers manual. Non fan ovens preferred.

Instructions:

• Whisk the egg yolk and lemon zest into the butter-sugar mixture.
• Slowly stir in the flour mix little by little while whisking vigorously. Should the mixture become too stiff, add some stiff egg white at this stage, otherwise leave until the next stage.
• Using a clean dry spoon (this is very important as any traces of fat will collapse the egg white), gently fold in the egg white (this will ensure the cake turn wonderfully light and fluffy).
• Pour the mixture into the prepared spring loaded baking form.
• Lightly press in the apple quarters. Do the outside circle first, then the centre. The top of the apples should not be immersed in the dough.
• Place the cake into the middle of the pre-heated oven on a baking tray. Baking for the prescribed time.
• 10 minutes before the end of baking, place small scoops of the butter, sugar and cinnamon mixture onto the visible piece of apples, returning the cake to the oven to complete baking.
• Check if the cake is done baking by inserting a skewer. The skewer should come out nice and dry.
• Once the cake is done, turn off the oven, slightly open the oven door and allow the cake to start cooling for 10-15 minutes before removing from the oven.

Download:
PDF file attached, see below.