Thursday, 21 June 2012
Spicy Apple Cake...
Spicy Apple Cake
By Niamh Stott
357 calories / 14.3g fat per portion
Niamh says: ‘This is a big hit with kids and adults alike - and it’s soooo easy to make!’
120g (4½ oz)
Kerrygold butter, softened
225g (8oz) light muscovado or light soft brown sugar
1 tsp vanilla extract
Bramley apple sauce
260g (9½ oz) plain flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
whipped cream, to serve
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking paper.
Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition. Stir in the vanilla extract and apple sauce.
In another bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and cloves.
Add the dry ingredients to the butter and sugar mixture, folding together with a large metal spoon until just combined.
Spoon into the prepared tin and bake for 45-50 minutes, or until a fine skewer comes out clean. Allow to cool in the tin before transferring to a wire rack to cool completely.
Brush the top with apple sauce and serve with whipped cream.
Cook’s tip: For an alternative topping, melt 20g (3/4 oz) Kerrygold butter in a non-stick frying pan and add 1 eating apple, cored and thinly sliced. Fry gently until softened, then add a pinch of ground cinnamon and 20g (3/4 oz) sugar. Cook for a few more moments, cool slightly, then arrange on top of the cake
Credit: Niamh Stott’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.