Apple cider cake recipe
Apple Cider Cake recipe
Ingredients
| 350 ml | cider |
| 150 g | unsalted butter, melted |
| 300 g | plain flour |
| 2 tsp | bicarbonate of soda |
| 1 tsp | mixed spice |
| 1 tsp | ground cinnamon |
| ½ tsp | ground nutmeg |
| 4 large | dessert apples, grated |
| 150 g | light brown sugar |
| 2 medium | eggs |
| 200 g | sultanas |
| 100 g | pecans, chopped |
| For the mascarpone cream: | |
| 250 g | Mascarpone cream |
| 25 ml | double cream |
| 1 tsp | ground cinnamon |
Instructions
Place the cider in a pan and bring to a boil. Reduce heat slightly and boil for about 5 minutes or until reduced in volume to about 125ml and it has become syrupy.
Preheat the oven to Gas Mark 4, 180°C, 350°F. Grease an 8-inch, 20cm springform cake tin.
Sift the flour, spices and bicarb into a large bowl.
In a separate bowl combine the apple, sugar and butter. Add the eggs and the cider and mix well.
Fold the wet ingredients into the dry and follow with the sultanas and nuts.
Spoon batter into prepared tin and bake for 45 minutes to 1 hour, until well risen and browned. A skewer inserted into the centre should come out clean.
Allow the cake to cool in the tin for 10 minutes and then release the side of the tin and transfer the cake to a wire rack to cool completely. When cold, remove the cake from the base of the tin.
To make the topping: whisk ingredients together in a bowl until well combined. Cut wedges of cake and serve with a small serving of the cream to the side.
Preparation time:
ca. 30 min
ca. 2 hrs
medium
n/a
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