APPLE AND ALMOND CAKE
Apples are blessed with both creamy and spicy flavour notes, which is why the cream-cheese frosting and the cinnamon and star anise (in the apple poaching liquid) work so well in this cake. We’ve used tart Braeburns, but a mixture of sour Bramleys, crisp Granny Smiths and sweet Galas would really ramp up the complexity of the apple flavours.
YOU WILL NEED 23cm springform cake tins x 2, greased, then base-lined with baking paper ● Wooden skewer ● 2 silicone baking mats (optional)
SERVES 16
HANDS ON 1½ HOURS BAKE 45 MINS
FOR THE STREUSEL TOPPING
120g plain flour
120g light muscovado sugar 120g ground almonds
120g unsalted butter, cubed, at room temperature
80g flaked almonds
FOR THE APPLE AND ALMOND SPONGES
160g unsalted butter, at room temperature
270g light muscovado sugar 3 large eggs, lightly beaten 1½tsp almond extract 1½tsp vanilla paste
370g self-raising flour
½tsp salt
160ml whole milk, at room temperature
2 Braeburn apples, peeled, cored and each cut into 16 thin slices
FOR THE BOURBON DRIZZLE
50g unsalted butter 50g runny honey 50ml Bourbon liqueur
FOR THE POACHED APPLES
2 Braeburn apples, peeled, cored and cut into eighths 1 cinnamon stick
2 star anise
300ml apple cider
FOR THE CREAMCHEESE FROSTING
300g icing sugar, sifted 335g full-fat cream cheese 165ml double cream FOR THE ALMOND BRITTLE
25g flaked almonds 65g caster sugar
Make the streusel topping
Combine the flour, sugar and ground almonds in a medium bowl, then add the butter and rub it in with your fingertips until everything comes together. Use a butter knife to break it up into smaller pieces, then stir through the flaked almonds until evenly distributed. Set aside.
Make the sponges
Heat the oven to 190°C/fan 170°C/gas 5. Cream the butter and sugar together in a stand mixer, fitted with the beater, on a medium speed for 3-4 minutes, until pale and fluffy.
In a jug, lightly beat together the eggs, almond extract and vanilla. Gradually add this mixture to the butter and sugar, mixing on a low speed until fully combined.
In a separate bowl, sift together the flour and salt. Add half into the butter mixture and mix on a low speed until almost combined, then pour in half of the milk and mix until well incorporated. Repeat with the other half of the flour and the remaining milk.
Divide the batter equally between the prepared cake tins and spread it level, leaving the batter slightly higher around the edges. Lay the apple slices concentrically on top of the cake batter and then scatter the streusel topping over the apples. Bake for 45 minutes, or until a skewer inserted into the centre of each sponge comes out clean.
Make the Bourbon drizzle
While the sponges are baking, combine all of the drizzle ingredients in a small saucepan and place it over a low heat until the butter has just melted. Set aside.
Once the sponges are ready, remove them from the oven and use a skewer to poke holes in the top of each. Pour over the drizzle, then leave the sponges to cool in their tins for 10 minutes, before turning them out onto a wire rack to cool completely.
Prepare the poached apples
While the sponges are cooling, place the apples into a medium saucepan. Add the spices and pour in the cider. Place a small plate or paper cartouche on top to stop the apples rising above the surface of the liquid and place the pan over a medium heat. Bring the liquid to the boil, then simmer for 20 minutes or until a sharp knife slips easily into the apple flesh. Remove the apples from the poaching liquid and leave them to cool completely. Discard the liquid.
Make the cream-cheese frosting
Cream together the icing sugar and cream cheese in the clean bowl of a stand mixer, fitted with the beater, on low-medium speed for 2-3 minutes, until just combined, taking care not to incorporate too much air.
In a separate bowl, use an electric hand whisk to whisk the double cream to stiff peaks. Add the cream-cheese mixture to the bowl with the whipped cream, and beat them together with the electric hand whisk to combine, then chill until needed.
Make the almond brittle
In a large saucepan set over a medium heat, toast the almonds for about 5 minutes, until they begin to colour and smell fragrant. Add the caster sugar and continue to heat gently, stirring, until the sugar has melted into a rich amber caramel. Pour out the caramel onto a sheet of baking paper or a silicone mat, cover with another sheet of baking paper or silicone mat, and roll it with a rolling pin to about 2-4mm thick. Leave the brittle to cool and harden.
Assemble the cake
Take a cooled sponge and top it with just under half of the creamcheese frosting. Place the second sponge on top, and spread the remaining frosting on top, moving it towards the edges with a palette knife. Place the poached apple wedges on top of the cake and then break the almond brittle into triangular shards, placing the shards around and in between the apples to decorate.