December 4, 2015 by dgarnett2013
Apple cake with lemon and chocolate flakes: Honey & Co, The Baking Book by Sarit Packer & Itamar Srulovich
Makes a 1kg loaf cake
- 2 tabs whiskey
- zest and juice of 1 lemon
- 2 apples (200g once diced. Pink lady good in which case leave their skin on).
- 40g bitter chocolate (70%)
- 2 eggs
- 160g caster sugar
- 120g vegetable oil
- 150g plain flour
- 1½ tsp baking powder
- 1 tsp ground nutmet
- 1 tsp ground fennel seeds (grind your own)
- a pinch of table salt
Preheat the oven to 180℃.
Butter a 1kg loaf tin and line the base and long sides with a sheet of baking parchment, making sure that there is enough of an overhang to ease removal of cake later.
Mix the whiskey in a bowl with the lemon juice and zest.
Cut the apples in small cubes (the size of playing dice) and toss them in the whiskey mixture. If you leave the pink peel on it looks pretty in the final result. Set aside for later.
Chop the chocolate into slivers like little flecks and set in the fridge to stay cold.
In a large bowl, or using a mixer with a whisk attachment, whisk the eggs with the sugar until they start to puff up and go pale.
Slowly pour in the oil until it has all been incorporated.
Get rid of the whisk and use a spatula or wooden spoon to fold in the flour, baking powder, nutmeg, fennel and salt to a smooth consistency.
Then fold in the diced apple and whisky mixture, and finally fold in the chilled chocolate flecks.
Transfer the batter to the lined tin and bake for 35 mins. Then turn the tin aourdn for an even bake, then leave for another 15 – 20 mins. It should be bouncy to the touch and the house should be filled with the aroma of baking apples.
Allow to cool in the tin for at least 15 mins before devouring.
Icing option: whip up small tup of double cream with a tablespoon of whiskey and a tablespoon of icing sugar.
Made the day of the concrete pour.
When Nick rescued the frogs out of the trench, swimming in concrete