Caster Sugar
The fine crystal of Chelsea...
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Cakes
Spiced Apple Cake
30 mins
18 mins
Easy
4
Golden caramelised spiced apple cake recipe topped with a sponge layer and almonds - thanks to one of our Recipe Club Members for sharing this delicious recipe.
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- Ingredients
- Method
Ingredients
Sponge
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
- 2 Tbsp Chelsea Caster Sugar
- 50g butter
- 1 large egg
- 1 tsp vanilla essence
- approx. 100ml of milk
- 1 orange, zest only
Apples
- 4 Braeburn apples
- 50g unsalted butter
- 2 Tbsp clear honey
- 100g dates, diced
- 1 tsp ground cinnamon
- Approx 15g flaked almonds
Chelsea Products in Recipe
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Method
Pre heat the oven to 180°C.
Sponge mixture: Sift the flour and baking powder into a large bowl with the salt and caster sugar. Cut in the butter and rub together with your fingers until you form a breadcrumb texture (or use a food processor).
Beat the egg in a measuring jug with the vanilla essence then pour in milk up to the 110ml mark. Add the milk and egg to the flour mixture and mix together to form the sponge, add a little orange zest (leaving most for the apple mixture) and mix thoroughly
Apple mixture: Peel, core and dice the apples. Add the butter to a hot frying pan and toss the apples through before caramelising with the honey. Add the chopped dates and cinnamon to the pan along with the rest of the orange zest. Cook for a few minutes making sure that the apples are evenly coated in the honey caramel.
Divide the cooked apples into four individual baking dishes (approx 250ml volume each) and use a piping bag to squeeze a thin layer of the sponge mixture on top. Scatter the sponge with flaked almonds and bake for 18 minutes until golden and risen in the centre.
Serve the individual cakes with a spoonful of vanilla ice cream on top and dust with icing sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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