Cinnamon Apple Layer Cake- with WHITE CHOCOLATE CREAM CHEESE FROSTING

I don’t know about you, but personally, I love love love baking with fruits in cake. I just think it adds a moisture and texture that you don’t get from other ingredients. Not only did I make this apple cake this week, but I also made a batch of carrot cake squares earlier on for my friends (and it was lactose-free! Big win for my best friend!).

As you can see, I finally got my Kitchen Aid!! She’s named Betsy, and she’s a fabulous baking companion!

When I presented this to the grandparents, I was a bit apprehensive- my grandmother is difficult to please, and has previously told me that she needs to teach me how to make a ‘proper cake’ (like I don’t have the experience or know-how!) but to my surprise, it was given full marks! I even received the comment ‘best cake you’ve made yet’! If that doesn’t push you to give it a go I don’t know what will!

The sweetness of the white chocolate means the icing doesn’t require additional sugar, but the richness perfectly compliments the cinnamon and apple flavour. Sadly, it was so so good, that I neglected to photograph the top before it was all gone! Oops!

INGREDIENTS:

  • 150ml vegetable oil, plus extra for greasing
  • 175g dark brown soft sugar
  • 2 large eggs
  • 250g eating apples (roughly 3 medium- I use braeburns!)  peeled, cored and coarsely grated
  • 200g self-raising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 25g rolled oats
  • 50g ground almonds

for the syrup

  • 75g dark brown soft sugar
  • juice 1 lemon

for the frosting

  • 50g butter
  • 100g white chocolate
  • 280g tub cream cheese
  • 1tsp vanilla

METHOD:

  1. Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment and brush with a little oil. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
  2. Stir in the grated apple, then fold in all the other cake ingredients. Divide the mixture between the tins and bake for 30 mins or until a skewer inserted into the middle comes out clean.
  3. Stir the syrup ingredients together in a bowl. When the cakes are cooked, keep them in the tin but prick holes all over the surface with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
  4. While the cakes cool, make the icing. In a small heatproof bowl set over a pan of hot water (I boil the kettle and then leave the water for a couple of minutes- you don’t want it to be too hot with white chocolate), melt the butter and white chocolate together. Once melted and glossy, pour into a large bowl. Add the cream cheese, whisk until smooth, then add the vanilla. When the mixture is cool, chill until needed.
  5. When the cake is completely cooled, place the first layer on a plate, then pipe over the white chocolate frosting in swirls. Add the top layer of cake, and dust with icing sugar.

ENJOY

 

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