Ramsay's Spiced Apple Cake
photo by Vicki E
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
1 cake
- Serves:
- 6
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>