This recipe for this cake came byt the way of mixing several different cakes and the desire to cram as many apples as possible into it. At the same time, I like to think that cinnamon and ginger are the best friends with apples and the cake uses the apples in three different ways: In the cake, on top and in a syrup to pour over when serving.
The cake must be baked for a long time as there is so much moisture in the fruit. But the result is worth it.
TRIPLE APPLE CAKE
150 G SUGAR
75 G MARZIPAN
100 G SOFTENED BUTTER
200 G FLOUR
1 TSP. BAKING POWDER
2 TSP. VANILLA SUGAR
1 TSP. GROUND CINNAMON
1/4 TSP. GROUND GINGER
Preheat oven to 180 degrees celsius.
Butter 20 cm. spring mould and line the bottom and sides with baking paper.
Whisk sugar, marzipan and butter soft and creamy.
Add the eggs, one at a time and whisk thoroughly between each.
Peel the apples and remove the core (remember to save all peels and cores, they are needed in the syrup).
Roughly grate one apple and chop the other, then fold them into the batter. Pour it into the prepared mould and smooth out the surface to make it ready for decoration.
4 LARGE RED APPLES
JUICE OF 1 LEMON
60 G MELTED BUTTER
4 TBSP. BROWN SUGAR
Cut the apples in half, remove the cores (save them fir the syrup) and cut the apples into very thin slices about. 3 mm, preferably on a mandolin.
Toss apples, lemon juice, melted butter and brown sugar together in a microwave safe bowl. If you do not have a large enough bowl for all the slices, do it over of several turns.
Start with the smaller slices first, roll the apples together so that the ends overlap and you have a apple blossom.
Make roses of different sizes and place them in the batter as soon as they are formed.
Bake the cake for 1 hour 40min. or until a toothpick comes clean out. Halfway into the baking, place a piece of stanniol on top, to prevent the cake from burning.
PEELS AND CORES FOR THE APPLES USED IN THE CAKE
100 G SUGAR
Place the apple peels, cores and water in a pot and heat it up to a boil and let it simmer for 30 minutes, while the cake is in the oven. ‘
Pass the liquid through a sieve and discard the apples, pour the liquid back into the pot and reduce it over high heat to 250 ml, add sugar and reduce again until the sugar has dissolved and there is 200 ml. left.
Brush the warm cake with the hot syrup, it will give the apple roses a nice sheen.
Serve with the rest of the syrup and a dollop of sour cream.