Caxton magazines staff
Treat yourself with these delicious sweet and savoury recipes from SASKO
INGREDIENTS
- 4 apples (Bramley, Golden Delicous or Red Cripps), cored, peeled and cut into 1 cm dice
- 280g Sasko All Purpose Flour
- ½t cinnamon
- ¼t salt
- ½t baking powder
- 1 ¼t baking soda
- 120ml sunflower oil (or olive oil)
- 160g castor sugar
- 1t vanilla extract
- 2 free-range eggs, lightly beaten
- 2 free-range egg whites
- Grated zest of 1 lemon
- Icing sugar for dusting, 20g chopped walnuts (optional – for decorating)
For the maple frosting:
- 100g butter, at room temperature
- 100g muscovado sugar
- 85ml maple syrup
- 250g cream cheese, at room temperature
YOU MIGHT LIKE: OPEN PLUM AND APPLE TART WITH GINGERY SYRUP
METHOD
- 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.
- 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 ¼ – 1 ½ hours until the cake is done.
- Cool in the tin.
- Once cool start to make the frosting.
- Beat the butter, muscavado sugar and maple syrup together until it is light and fluffy.
- Add the cream cheese and beat until the frosting is totally smooth.
- Slice the cake in half horizontally and spread a third of the frosting 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.
*If your cake top is turning too dark during the baking, loosely cover with foil about half way through.
