Succulent, Smooth Apple Cake
Unlike most apple cakes, which contain pieces of apple either folded into or placed on the top or bottom of a creamed or rubbed in cake mixture, this moist and tasty cake contains a fresh-tasting apple puree, which is simply stirred in to nearly all the remaining ingredients, leaving just the whisking of egg whites to be done.
INGREDIENTS:
450 G/1 LB BRAMLEY APPLES
1 TBSP WATER
STRIP ORANGE OR LEMON PEEL
75 G/6 OZ LIGHT
MUSCOVADO SUGAR
2 EGGS, SEPARATED
150 ML/5 FL OS SUNFLOWER OR
LIGHT OLIVE OIL
225 G/8 OZ. SELF-RAISING FLOUR
11/2 TSP GROUND CINNAMON
11/2 TSP GROUND GINGER
85 G/3 OZ PLUMP RAISINS
TO SERVE:
ORANGE BUTTER SAUCE, FLUFFY ORANGE SAUCE,
SABAYON SAUCE,
CUSTARD
OR ORANGE CUSTARD
DIRECTIONS:
Peel, core and chop the apples, then cook gently in a covered saucepan with the water, citrus peel and 25 g/l oz of the sugar, shaking the pan occasionally, until the apples are soft.
Set the oven to 180°C/350°F/Gas 4. Butter and flour a 20 cm/8 inch cake tin and line the base with non-stick silicone paper.
Discard the citrus peel from the apple, then purée the apples with 70 g/21/2 oz of the sugar, the egg yolks and oil. Sift together the flour and spices, then lightly mix into the apple mixture with the raisins.
In a clean, dry bowl, whisk the egg whites until soft peaks form. then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, gently fbld into the apple mixture. Transfer to the tin and bake for 35-40 minutes until golden mid springy to the touch in the centre. Serve with Orange Butter Sauce, Fluffy Orange Sauce, Sabayon Sauce, Custard or Orange Custard.
