Serves 8-10
You can find this little beauty in the tome of deliciousness that is The Classics by June Holm. What’s better than one recipe? A whole book of them!
There’s so much to love about this apple cake; the light texture, the soft spices and the sweet slices of apple to top it all off. I used the Thermomix to do the bulk of the work, but whipped my egg whites to perfection and mixed the batter lovingly with my own fair hands (and a wooden spoon.) I’ve included the classic recipe and my Thermomix semi-conversion so you can cover all your bases, and have your cake and eat it.
Ingredients
3 Granny Smith apples, peeled, cored and sliced
200g sugar
150g unsalted butter, softened
3 eggs, separated
2 tablespoons ground almonds
pinch of salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
200g plain flour
2 teaspoons baking powder
juice of half a lemon
How to: Traditonal
- Preheat oven to 180C / 160C fan-forced. Grease and line base of a deep round cake tin.
- Brush the apple slices with lemon juice.
- Beat the butter and 150g sugar together in a mixing bowl until thick and pale. Add the egg yolks one at a time, beating well after each addition.
- In another clean, grease-free bowl, whisk the egg whites until firm peaks form.
- In another bowl, mix the flour, baking powder, ground almonds, salt and spices
- Add half the egg whites and flour mixture to the batter and whisk together carefully. Repeat with the remaining egg whites and flour mixture. Mix well.
- Pour the batter into the prepared tin. Press the apple pieces into the batter in a circular pattern, and dust with the remaining sugar.
- Bake for 50 minutes until golden. Leave to set in the tin for 10 minutes, then turn out onto a wire rack to cool.
How to: Thermomix
- Preheat oven to 180C / 160C fan-forced. Grease and line base of a deep round cake tin.
- Add the flour, baking powder, salt and spices to the TM bowl and mix for 10 seconds on speed 6. Set aside.
- If using raw sugar, mill for 5 seconds on speed 9.
- Chop butter for 5 seconds on speed 8. Add butterfly and mix for 1 minute on speed 4, scraping down lid and sides of bowl half way through. Remove the butterfly.
- With the blades running on speed 3, add the egg yolks through the hole in the lid, this should take about 30 seconds.
- Whisk the egg whites by hand or in a stand mixer until firm peaks form.
- Transfer the batter from the TM bowl into a large bowl. Add half the egg whites and flour mixture to the batter and whisk together carefully. Repeat with the remaining egg whites and flour mixture. Mix well.
- Pour the batter into the prepared tin. Press the apple pieces into the batter in a circular pattern, and dust with the remaining sugar.
- Bake for 50 minutes until golden. Leave to set in the tin for 10 minutes, then turn out onto a wire rack to cool.
