Donna Hay's spiced layered 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 Donna Hay’ s spiced layered apple cake By You Magazine - October 14, 2018 This spiced layered apple cake by Donna Hay is the perfect autumnal recipe – a delicious way to enjoy granny smith apples. From Modern Baking by Donna Hay SERVES 8 330g white (granulated) sugar 2 tbsp finely grated lemon rind 1 tsp ground cinnamon 2 vanilla beans (pods), split and seeds scraped 2kg granny smith (green) apples (about 12 apples) 2 tbsp lemon juice double cream to serve (optional) 1. Preheat oven to 180C/gas 4. Line a 20cm round springform tin with nonstick baking paper, placing an extra layer of paper on the base. Line a baking tray with nonstick baking paper and place the tin on the tray (see note). 2. Place the sugar, lemon rind, cinnamon and vanilla seeds in a medium bowl and use your fingertips to combine. 3. Peel the apples and rub all over with the lemon juice (see Tip). Using a mandolin slicer, finely slice the apples to 2mm thick. 4. Line the base of the tin with one layer of apple slices, placing each slice over half the previous slice. Sprinkle evenly with 2 tablespoons of the sugar mixture. Repeat the layering with the remaining apples and sugar mixture. Bake for 50 minutes. Press down gently on the cake, using the back of a large spoon, and cover tightly with aluminium foil. Bake for a further 35-45 minutes or until the apple is very soft and the top layer is caramelised. Allow to cool slightly in the tin. 5. Put a sheet of nonstick baking paper over the tin and place a slightly smaller plate or cake tin on top of the cake. Weigh down with a can of beans or tomatoes and refrigerate for 2-3 hours or until cool and firm. 6. Run a small knife around the edge of the cake. Carefully remove from the tin and place on a cake stand or plate. Serve chilled with double cream, if you like. NOTE The apple will release quite a lot of juice as it’s baking, so it’s a good idea to double-line the tin and place it on a lined tray, to catch any spills. TIP The lemon juice helps prevent the apples from browning. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. 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