Apple cake with Earl Grey apples
” data-medium-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/10/1-img_9732.jpg?fit=256%2C300&ssl=1″ data-large-file=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/10/1-img_9732.jpg?fit=410%2C480&ssl=1″ class=”size-full wp-image-790″ title=”Apple cake with Earl Grey apples” alt=”” src=”https://i1.wp.com/notsoskinnycook.com/wp-content/uploads/2012/10/1-img_9732.jpg?resize=410%2C480″ height=”480″ width=”410″ data-recalc-dims=”1″ />
I don’t know exactly how it happened but somehow I ended up with three bags of apples in my refrigerator. Luckily I have children that love apples and eat them as a staple. Now who am I to complain if they want to keep the doctor away?
Although I also like nibbling on these crunchy lovelies, woman can’t live of fruit alone… That is why I was quite exited when I stumbled onto this recipe in an old Ideas Magazine’s little extra booklet. This is definitely one of my favourites I have ever made and I am therefore dying to show it off to all of you!
The cake is beautifully moist with little pieces of apple every here and there and of-course the must-have cinnamon adds a lovely homely feel to it. The cherry on …. or rather the apple on the cake, and show-stopper, is definitely the delicate, citrussy, Earl -Grey-Apples. Trust me this is heaven on a plate!
- 1/2 cup of soft butter
- 1 cup castor sugar
- 3 extra large eggs
- 10 ml grated lemon zest
- 1t vanilla essence
- 1 cup natural low-fat yoghurt
- one Granny Smith apple peeled and diced
- 260 g cake flour
- 1 t ground cinnamon
- 1/2 t bicarbonate of soda
- 5 ml baking powder
- pinch of salt
- Preheat your oven to 170° c
- Grease and line a 20 cm round cake tin.
- Beat the butter and sugar until light and fluffy
- Add the lemon zest and vanilla
- Add the eggs one at a time and beat until mixture is light and fluffy
- Add the yoghurt and beat very slowly to mix in
- Stir in the apple
- Sift together all dry ingredients and fold into the butter mixture.
- Spoon into cake tin and bake for 50 minutes or until skewer inserted comes out clean
- Cool down and decorate with glace icing and Earl Grey apples
- 1 cup of icing sugar
- a little water
- zest of the rest of the lemon
- Just add enough water to get a runny consistency and pour over the cake.
- Top with lemon zest
Earl Grey Apples:
- 1 1/2 cup of water
- 4 Earl Grey teabags
- 250 ml castor sugar
- 2 Pink Lady apples
- Bring water to a simmer together with the teabags for 5 minutes.
- Remove tea bags
- Add sugar
- Simmer for 10 minutes until reduced and a syrup has formed
- Cut the apples into thin slices and place in syrup, remove from stove
- Leave for at least 1/2 an hour
- Place onto cake just before serving
Enjoy with your favourite cup of tea.