Apple Cake
Ingredients for Cake:
* granulated sugar: 250 g
* eggs: 3
* egg yolks: 2
* light brow sugar: 2tbsp
* vanilla extract: 2 tsp
* plain flour: 20g
* baking powder:1 tbsp
* double cream: 125 ml
* butter: 225 g (soften, cut into pieces) & two tbsp for greasing
For Apple:
* apples: 450 g (cored, cut into 1 cm cubes)
* light brown sugar: 2 tbsp
Method:
Grease a non-stick 3 liter cake pan with 2 tbsp soften butter. Then dust the sides of the tin with 2 tbsp granulated sugar, following by 2 tbsp light brown sugar, breaking up any large lumps with your fingers. In a
measuring jug, whisk together the eggs & the extra yolks. Add the cream, vanilla extract and beat until thoroughly combined. In the meantime, adjust the oven rack to the lower-middle position & heat the oven to 180 degrees C. Now using a food mixer fitted with paddle attachment combine the flour, 250 gms granulated sugar, salt & baking powder. Mix on the lower speed until combined about 30 seconds with the mixer still running at the lower speed. Add the butter one piece at a time beating until mixer resembles coarse crumbs. With the mixer still running , add a quarter of the liquid mixer. Beat at the lowest speed until incorporated to 10 seconds. Then increase the speed to medium-high & beat for a further minute until light and fluffy. Then add the remaining liquid in a steady stream (it will take 30 sec). Stop the mixer and scrape down the the sides of the bowl with a spatula. Continue beating until everything is combined. Toss the apples with 2 tbsp light brown sugar and distribute in an even layer around the bottom of the cake pan. Top with the batter leveling it off with a spatula or the back of a spoon. Bake until the cake begins to pull away the sides and a skewer inserted into the center comes out clean(approx 35-45 minutes).As soon as the cake is out of the the oven , turn it out onto a wire rack that has been covered in foil. If bits of apple stick to the pan, scoop them out and return them to their rightful spots on the cake. Cool for at least one hour, then slide to a serving plate, cut into slices and serve. The cake is best served on the day it is made, with dusting of icing sugar.
