Recipe by Cadillacgirl
From Gordon Ramsay's "Healthy Appetite" - the picture looks amazing! Posted for ZWT #6!
- 2 lbs cooking apples (about 5 or 6)
- 1⁄4 cup superfine sugar
- 2 tablespoons butter (plus extra to grease)
- 2 ripe braeburn apples
- 1 lemon, juice of
- 1 1⁄3 cups whole wheat flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon fine sea salt
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg (fresh grated if possible)
- 1⁄2 teaspoon ground cloves
- 1 large egg, beaten
- 1⁄4 cup light olive oil
- 2 tablespoons apricot jam (to glaze)
- 1 -2 tablespoon water
Directions See How It's Made
- Peel, core, and slice the cooking apples, then place in a wide pan with the sugar and butter. Cook over high heat for 10 to 15 minutes until the apples have broken down to a pulp and an excess water has cooked off. Transfer to a bowl and cool completely (you should have about 1 lb of puree).
- Heat the oven to 325°F Line and lightly grease a 9-inch cake pan with a removable bottom. Peel, core, and finely slice the Braeburn apples, using a mandoline or sharp knife. Place in a bowl and pour over most of the lemon juice and a splash of water, then set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and ground spices. Make a well in the center and add the egg, olive oil, and apple puree. Fold into dry ingredients until just combined.
- Transfer the mixture to the prepared cake pan and gently level the top with a spatula. Bake the cake for 30 minutes until it feels just firm to the touch in the center.
- Working quickly, overlap the sliced apples in concentric circles on rop, leaving a margin around the edge. Brush the slices with a little lemon juice and return to the oven for anoher 30 - 35 minutes until a skewer inserted in the middle comes out clean.
- Let the cake cool slightly before unmolding onto a rack. Warm the apricot jelly with the water, stirring until smooth. Brush over the top of the cake to glaze and serve warm.