FABULOUS COOKERY

John Whaite, the show’s 2012 winner, serves up the most spectacular yet simple recipes from his latest book

Try delicious recipes from The Great British Bake Off’s 2012 winner John Whaite, like this stunning but simple Apple Crisp Cake

APPLE CRISP CAKE

This cake makes an impression, but precision isn’t required when it comes to decorating it – the more rustic the meringue is, the better the cake looks. Serves 10-12 720g (1lb 9oz) caster sugar 100ml (3½fl oz) water 4 Braeburn apples 340g (12oz) unsalted butter, at room temperature, plus extra for greasing 11 large eggs 340g (12oz) self-raising flour 3tbsp mixed spice, plus extra for dusting Preheat the oven to 130°C/fan 110°C/ gas ½. Combine the water with 100g (3½oz) of the sugar in a pan and bring to a boil. Boil for 1 minute then turn off the heat. Slice 2 of the apples as finely as you can, using a mandolin if you have one – no need to peel or core. Place the slices in the syrup to soak for 1 minute, then remove and let them drip for a minute or two – I lay them on a cooling rack set over kitchen towel. Arrange the slices, well spaced, on baking sheets lined with baking paper. Bake for 2 hours, flipping the slices after 1 hour. Remove from the oven and leave on a rack to cool completely.

Increase the oven to 180°C/fan 160°C/ gas 4. Grease 3 x 20cm (8in) sandwich tins – preferably loose-bottomed – and line the bases with baking paper. Cream the butter with 340g (12oz) of the sugar until fluffy. Add 6 of the eggs, one at a time, beating well after each, then add the flour and mixed spice and beat until smooth. Peel and core the remaining apples, chop into small dice and fold through the batter. Divide between the tins as evenly as possible, smooth out the tops and bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tins for 5 minutes, then invert onto wire racks to cool completely.

For the meringue, separate the remaining 5 eggs and place the whites in a heatproof bowl with the remaining sugar – freeze the yolks for another time. Set the bowl over a pan of barely simmering water and whisk with a handheld electric mixer until the mix feels slightly warm on the finger. Remove the bowl from the pan and whisk until you have a very thick, smooth meringue.

To assemble, spread one cake with meringue, place another cake on top and repeat until all the layers are sandwiched together. Spread meringue all over the cake, scraping it away to reveal the layers. Place apple slices around the base, then sprinkle with mixed spice. You can char the meringue with a chef’s blowtorch, but it’s just as beautiful without.