apple cake with apricot jam
When I returned home from my trip my body clock was all over the place. As I was awake most of the night, to fill in time I perused some of my cookbooks. I bookmarked lots of recipes including one from Trine Hahnemann's book, Scandinavian Baking.
The original recipe for Apple Cake with Rosehip Jam made a very large cake designed to be served as a dessert, topped with crème fraiche. I took the idea of a butter cake topped with apple slices, almonds and jam and came up with my own version.
I made the cake batter in the food processor although I've written the instructions for a stand mixer. I then topped the batter with thinly sliced apple pieces tossed in cinnamon sugar. The original recipe used cardamom to flavour the apples but it's a spice I do not like so I swapped it for one I do like.
The recipe called for rose hip or apricot jam to be brushed over the the nearly cooked cake before returning the cake to the oven for a little more baking. I had apricot jam in my cupboard so that's what I used.
Here's the recipe for you but there is a link to the original recipe below. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Apple cake with apricot jam - inspired by a Trine Hahnemann recipe from Scandinavian Baking. Makes 10 squares
Ingredients
125g unsalted butter, plus more for the tin
100g caster sugar
1 tsp vanilla extract
2 eggs
125 g plain flour
¾ tsp baking powder
2 tbs plain yoghurt, buttermilk or milk
1 large green apple, peeled cored and thinly sliced
1 tbs caster sugar
½ tsp cinnamon
30g flaked almonds
2 tbs apricot jam
Method
Preheat the oven to 180°C. Butter a 7 x 11 inch baking tin and line the base and sides with baking paper.
Cream the butter, 125 g of the sugar and vanilla with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour and baking powder and mix just until combined. If needed add the yoghurt or milk to form a soft batter. Spoon the cake batter into the prepared tin and smooth.
Put the sliced apple into a bowl then stir in the additional sugar and the cinnamon. Place the apples on top of the cake batter, lightly pressing them in, and sprinkle with the almonds. Sprinkle over any leftover sugar. Bake the cake for 45 minutes in the preheated oven or until lightly golden.
Meanwhile, in a saucepan set over a low heat or in the microwave, melt the jam with 1- 2 tbsp of water stirring until it melts. Remove the cake from the oven, spread the melted jam evenly on top, then bake for five to 10 minutes more, or until a skewer inserted into the middle of the cake emerges clean and the cake is a dark golden brown.
Leave in the tin to cool. Serve warm with crème fraîche or cream
I had a slice of cake for my dessert topped with some plain Greek yoghurt. It's a simple cake but delicious.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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