Yotam Ottolenghi's spiced apple cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Yotam Ottolenghi’ s spiced apple cake By You Magazine - September 9, 2018 This can either be eaten as it is, slightly warm or at room temperature, or served as a dessert with a scoop of vanilla ice cream. It should be eaten on the day it is baked, or the day after – stored in an airtight container to keep it at its best. Jonathan Lovekin SERVES 10 130g unsalted butter, room temperature and cubed 150g caster sugar 3 large eggs, lightly whisked 2 tsp vanilla extract 300g self-raising flour ⅓ tsp salt 200g soured cream FOR THE APPLE TOPPING 2 large Bramley apples, peeled, cored and cut into 1½ cm wide wedges (460g prepped weight) 1 Granny Smith apple, peeled, cored and cut into 1½ cm wide wedges (125g prepped weight) 130g demerara sugar 1 tbsp mixed spice 1. Preheat the oven to 160C fan (180C/gas 4). Grease and line a 23cm round cake tin. 2. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until light and fluffy. Add the eggs and vanilla, a little at a time, until incorporated. Sift together the flour and salt and add this in a couple of batches to the batter, alternating with the soured cream. Turn the machine off as soon as everything is incorporated. Spoon the batter into the cake tin and set aside. 3. Place all the apple slices in a bowl. Mix together the sugar and mixed spice and sprinkle over the apple. Toss to coat, then spoon over the cake batter. Bake for 60-65 minutes, until the mixture has risen up around the apple and the top is crisp, firm and golden-brown. A knife inserted into the mix will not come out clean, as the apples are wet, but you can tell the cake is cooked when you give the tin a little shake and the top doesn’t wobble. 4. Remove from the oven and set aside for about 30 minutes before removing from the tin. 5. Serve either slightly warm or at room temperature. When slicing, use a serrated knife to prevent the apples from tearing. SAVE 20% ON YOTAM’S NEW BOOK Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved