Apple Spice Cake Recipe
- 600g (1⅓ pounds) pink lady (cripps pink) apples, peeled
- 225g (2 sticks/ 8 0z) butter, at room temperature
- 250g plus 1 tbs (9 oz) raw caster sugar (golden caster sugar)
- 1 tsp vanilla extract
- 4 eggs
- 130g (1 cup) plain flour
- 200g (2 cups) rye flour
- 3 tsp baking powder
- couple of pinches of sea salt
- 2 heaped tsp ground cinnamon
- 1 tsp gound ginger
- ½ tsp grated nutmeg
- 1 tbs raw sugar to sprinkle on top (optional)
- Preheat oven to 170 celsius (340 fahrenheit).
- Core and chop all but one of the apples. Use a mandolin to finely slice the remaining apple. Place in a bowl and sprinkle with 1 tbs of the raw caster sugar and toss to combine and leave for 20 to 30 minutes to soften.
- In an electric mixer fitted with a paddle attachment cream the butter, vanilla and sugar until light and creamy. Switch the mixer to the lowest speed before gradually adding the eggs, one at a time, beating well between each addition.
- Place the flours, baking powder and spices in a bowl and whisk to combine. Add to the egg, butter and sugar mixture and mix until just combined.
- Remove the slices of apple you sliced on the mandolin and set aside to decorate the top. Add the remaining apples (and any liquid) to the cake mixture and use a wooden spoon to fold them through the mixture.
- Grease a 20cm (8 inch) cake tin (I like to use spring form here) and line with baking paper. dollop the mixture into the tin and smooth to create an even top. Add the reserved apple slices and place on top of the cake, with one slice for the center and then place the remaining slices in a circular pattern around the rest of the cake. Sprinkle with sugar and bake for 1¼ to 1½ hours, or until the center of the cake springs back when lightly touched and a skewer comes out clean when inserted in the middle. Cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely