apple cake with maple cream cheese frosting
User Reviews
0.0
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
1 cake
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Cuisine
International
apple cake with maple cream cheese frosting
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An adaptation of Ottolenghi's apple cake with maple and cream cheese frosting recipe.
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Ingredients
- 4 apples Bramley, Golden Delicious or Red Cripps, cored, peeled, and cut into 1 cm dice
- 280 g Sasko Cake Flour
- 1/2 t cinnamon
- 1/4 t salt
- 1/2 t baking powder
- 1 1/4 t baking soda
- 120 ml sunflower oil or olive oil
- 160 g caster sugar
- 1 t vanilla extract
- 2 free-range eggs lightly beaten
- Grated zest of 1 lemon
- 2 free-range egg whites
- icing sugar for dusting 20g of chopped walnuts (optional for decorating)
maple frosting
- 100 g butter at room temperature
- 100 g Muscovado sugar
- 85 ml maple syrup
- 250 g cream cheese at room temperature
Instructions
- Pre heat the oven to 170 C and grease and line a 20 - 23 cm spring form pan (bottom and sides) with baking paper.
- Using an electric mixer beat the oil, sugar and vanilla extract together, and then add the eggs, one at a time, ensuring they are well incorporated before adding the next one.
- Sift together all the dry ingredients and set aside.
- By hand, add the apples and lemon zest and fold this through the wet mixture.
- Add the sifted dry ingredients and quickly mix to combine.
- Mix the egg whites using an electric mixer until they form firm peaks. Gently fold these by hand through the cake batter, trying not to knock all the air out.
- Fill the baking tin and bake for 1 1/4 - 1 1/2 hours until the cake is done (*to test insert a sharp skewer or knife in the middle of the cake and if it comes out clean, it is done). Cool in the tin.
- When it's cool, make the frosting/icing. Beat the butter, muscovado sugar, and maple syrup together until it is light and fluffy (I found it best to do this using an electric mixer with a whisk attachment despite the recipe suggesting using a paddle attachment). Add the cream cheese and beat until the frosting is totally smooth.
- Slice the cooled cake in half horizontally and spread about 1xm of the frosting (about a third) over the bottom layer. Place the top layer on and ice the top and sides with the remaining frosting.
- Dust with icing sugar (optional) or decorate with chopped walnuts
Notes
- If your cake top is turning too dark during the baking, loosely cover with foil about half way through
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