Almost Christmas Cake


Almost Christmas Cake | Eat In Style by Feritta

Warm and comforting like a good hug - there is SO MUCH to love about my Almost Christmas Cake!


If you're a regular to my blog you know how much I love baking with apples. You may have already tried my equally delicious Spiced Apple Pie Cake or super scrumptious Old-Fashioned Apple Slice but my Almost Christmas Cake, takes the love of apples to a whole new level!

This cake is unintentionally festive thanks to the addition of a little brandy and some of my favorite spices - cinnamon and clove which makes it a great modern option for those who of you who are not big on traditional Christmas fruitcake or puddings.

As if the bounty of apples wasn't enough, I also used healthy spelt flour to make what I think is a rather splendorous cake with a wonderful custard-like texture. You can happily devour this beauty just as is or top with freshly whipped cream or custard for a truly festive indulgence!

Usually I write my tips here but this really such an easy cake, so go ahead have yourself a Merry Little Christmas! The only thing I can think of is, if you don't want to wait for the brandy and orange juice to infuse with the apples for the 30 minutes as suggested, just go ahead without waiting, I am sure it will still taste amazing!

FYI, this cake can be served warm or cold, but I prefer it warmed and you can do this with a little heating in the microwave just before serving if needed.

YOU WILL NEED

Cake

600g | 21 ounces (approximately 3 big OR 6 small) Granny Smith apples, peeled, cored and thinly sliced

2 + 1 tablespoons brandy

1 tablespoon (approximately 1/4 of 1 orange) fresh orange juice

1 + 1/4 cups spelt flour (you can use plain/all-purpose flour if you wish)

1 tablespoon custard powder

1 cup caster sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

Pinch of clove powder (1/8 of a teaspoon)

1 cup Rice Bran/vegetable oil

1 cup milk ( I used low-fat milk, you could use almond milk too if you want to go dairy-free)

3 large eggs

2 teaspoons orange zest

1 teaspoon vanilla extract

Whipped Cream (optional)

1 teaspoon icing sugar, sifted

1/2 teaspoon vanilla extract

1 cup thickened cream

Dusting of icing sugar (purely optional)

METHOD

  1. Position a rack in the centre of the oven and preheat to 180C/375F and line a 21cm/ 8 inch spring form pan with baking paper, set aside.

  2. In a medium sized mixing bowl toss the sliced apples with 2 tablespoons of brandy and orange juice and set aside covered for 30 minutes to infuse.

  3. In a medium mixing bowl add the spelt flour, custard powder, caster sugar, baking powder, salt, cinnamon powder and clove powder and mix until well combined.

  4. In a large mixing bowl, whisk together oil, milk, eggs, orange zest, vanilla extract and the extra 1 tablespoon of brandy (if you want a more pronounced Brandy flavor) until well combined.

  5. Slowly add the dry ingredients into the wet ingredients, mixing until smooth but do not to over-mix.

  6. Grab your lined cake pan and pour half the batter in, followed by half the sliced apples. Repeat the process with the remaining batter and finally top with remaining apples, ensuring the top looks even and pretty.

  7. Bake for approximately 50 mins or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown.

  8. Allow to cool in pan for at least 30 mins and then run a knife between the paper and the sides of the cake before releasing from the pan for serving. Dust with icing sugar ONCE COOLED if desired but it's just a presentation thing.

  9. If serving with whipped cream, in a medium bowl add the icing sugar, vanilla extract and cream until thick and soft peaks form and dollop on top of your amazing cake!

SERVES 10


If you try this recipe please tag @eatinstylebyferitta on Instagram so I can see your creations and show your page some love!