I tried many recipes with apples and some of them just did not work. I wanted to create something zesty and fresh while creamy and sweet. As my love for caramel does not have an end, this combination of apple cake with caramel frosting just work perfectly. Recipe is adopted from the one I traced online using cut apples in the butter. I grated them instead which work much better. Sugar is reduced to a minimum as caramel frosting had plenty in it.
The cake is very simple to make and can be decorated in hundred different ways. I used caramel and walnut shards which looks very attractive and they were delicious too.
- 280g plain flour
- 125g wholemeal flour
- 2tsp ground cinnamon
- 1tsp baking powder
- 3/4tsp salt
- 350ml sunflower oil
- 250g caster sugar
- 3 large eggs
- 150g walnuts, roughly chopped
- 3 Golden Delicious apples, peeled and grated
- 43tbsp any brandy available. I used rum
- 400g caster sugar
- 225ml double cream
For the frosting:
- 300g cream cheese
- 225ml of the caramel (above)
- squeeze of lemon juice
- handful of whole walnuts
- 150g caster sugar
- Preheat oven to 170 C. Grease and line the bases of the 20 cm sandwich tins. I only have one so baked the butter in two batches.
- Sift together the flours, cinnamon, baking powder and salt.
- In a bowl, beat the oil and sugar together with an electric hand whisk until smooth. Add the eggs one at a time and continue to beat for 2 to 3 minutes. Slowly add the dry ingredients until it forms a thick, smooth batter. Fold in the walnuts, apple and rum.
- Divide mixture between tins and bake on the middle shelf for 35 – 40 minutes, or until a skewer comes out clean when inserted in the cake’s centre. Leave in the tins for 10 minutes then turn out onto a wire rack to cool.
- While the cake is cooking, make the caramel. Dissolve the sugar in a small saucepan over a low heat. Once the caramel has gone deep amber, remove from heat and slowly add the cream. Stand back as you do it – it will bubble like mad. Return to heat and stir for a minute. Transfer to a bowl and allow to cool. Do nor eat it at this stage, although it is so yummy.
- For the frosting, blend the cheese with 225ml cold caramel and the lemon juice using an electric hand whisk, reserving the rest of the caramel for decoration.
- To make the caramel shards, lightly oil a sheet of foil and dot over the walnuts, spaced a little apart. Melt the caster sugar in a pan. Once it has caramelized, pour over the walnuts and allow to set. To assemble the cake: once the cakes are cool, use 1/3 of the icing to sandwich the two layers together. Spread remaining icing over the top and around the sides, using a palette knife. Drizzle the leftover caramel over the iced cake. Break up the hard caramel into shards and arrange on top of cake.
Enjoy MissJ x