Pears or peaches can be thrown in with the ap­ple; use up what­ever is in sea­son and read­ily avail­able. For spe­cial oc­ca­sions dou­ble the recipe, make two cakes and layer them up with salted caramel.

Say Yes To Adventure - - Features - G enevieve King


2 ½ cups ap­ple, peeled and cubed (3-4 ap­ples) 200g but­ter, chopped into pieces

1 ½ cups sugar

2 large eggs

2 tsp cin­na­mon

1 tsp each of nut­meg, all­spice and salt

2 ½ cups flour

2 tsp bak­ing soda

1 cup sul­tanas (op­tional)


Pre-heat the oven to 160°C. Line a large spring-form cake tin with bak­ing pa­per.

In a large pot, place the chopped ap­ples and just cover with wa­ter. Bring to the boil and cook with the lid on un­til soft­ened, about 5 min­utes. Drain wa­ter.

Add but­ter to the hot ap­ples and set aside un­til melted.

Add sugar, eggs and sul­tanas. Stir well. Add dry ingredients and fold in gen­tly, un­til just com­bined. Trans­fer cake mix into the lined tin.

Bake for 45 min­utes to 1 hour. The cake should be springy to the touch, with a skewer com­ing out just clean.


1 cup white sugar

85g but­ter, cut into cubes ½ cup heavy cream

1 tsp salt


115g but­ter

1 cup white sugar

¾ cup sesame seeds, toasted 1 tsp flaky sea salt

Heat the sugar in a pot, stir­ring con­tin­u­ously. It will form clumps and even­tu­ally melt. Once melted, im­me­di­ately add but­ter and sim­mer for 2-3 min­utes. Slowly driz­zle in cream. Boil 1 minute then re­move from heat and add salt. Leave to cool, then trans­fer to a jar and store in the fridge.

Melt the but­ter and sugar at a medium heat. Cook with­out stir­ring un­til it has turned a medium caramel colour. Stir in sesame seeds. Pour over bak­ing pa­per. Spread out to 5mm thick­ness, sprin­kle sea salt over and gen­tly press into the sur­face. When cold, break into pieces. Recipe and im­age re­pro­duced with per­mis­sion from Val­ley Gath­er­ing by Genevieve King. Pub­lished by Some­thing Be­gin­ning with G. NZ$45 + Ship­ping

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