Spiced Apple Cake
This Spiced Apple Cake, full of deep apple flavors, is probably the easiest, simplest, and most delicious apple cake recipe to try this Fall.
Servings: 6
Calories: 212kcal
Equipment
Ingredients
For the cake
- 60 g Vegetable oil
- 40 g Granulated sugar
- 60 g Brown sugar
- 1 Eggs
- 60 g Yogurt thick, Greek or Turkish style
- 100 g Pastry flour All purpose flour works too
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- ⅓ teaspoon Ground cardamom
- ⅓ teaspoon Ground cinnamon
- ⅓ teaspoon Ground ginder
- 1 Apple small pieces
For the apple compote
- 250 g Apple Cut into small identical chunks
- 100 g Apple puree peel apples and blend it
- 50 g Granulated sugar
- 10 g Lemon juice freshly squeezed
- ¾ teaspoon Ground ginger
- 3 Gelatine sheets 1.7g gelatin per sheet
Instructions
Continue with the making pound cake batter
- Heat oven to 180 C / 356°F ( no fan)
- Prepare a 15 cm (6 inch) round cake pan with parchment paper
- Fold in room temperature yogurt
- Sift dry ingredients together: flour, salt, spices, baking powder, and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula
- Fold apple chunks in just until combined. Pour cake batter into the pan
- Bake for 30 min or until a skewer inserted in the middle of the cake comes out clean
- Cool the cake on Cooling rack
Apple compote
- When the cake cooled, start preparing the apple compote
- Peel and slice apples, 250g you will need in small pieces and 100g in puree
- Soak gelatine sheets in cold water
- Cook apple slices, apple puree, sugar, lemon juice and ginger powder in a saucepan over medium heat for 5 minutes
- Remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into apple compote
- Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
- Place the chilled cake into the mousse ring and pour warm apple compote over. Smooth the top with an Offset spatula
- Chill cake in the fridge for 4 hours for the apple compote to set
- Once the apple topping is set, carefully remove the mousse ring and cake collar
- Decorate with edible gold leaves. Store in fridge
Nutrition
Calories: 212kcal | Carbohydrates: 48g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 148mg | Potassium: 184mg | Fiber: 4g | Sugar: 33g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
