Apple Cake with Lemon & Chocolate Flakes

• portionen: Makes 9 1” slices

Zutaten

2 tbsp whisky

zest and juice of 1 lemon

2 apples (200g once diced, skin-on) - I use Pink Lady apples

40g bitter chocolate (70% cacao works best here)

2 eggs

160g granulated sugar

120g/130ml vegetable oil

150g all-purpose flour

1½ tsp baking powder

1 tsp ground nutmeg

1 tsp ground fennel seeds (I always grind my own)

a pinch of table salt

Anweisungen

Butter a 9-by-5 inch 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 the cake later.

Mix the whisky 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 whisky mixture. I like to leave the peel on, especially when using red- skinned apples, as it looks so pretty in the final result. Set aside until later.

Chop the chocolate into slivers like little flecks and set in the fridge to stay cold.

Preheat the oven to 350°F/325°F convection.

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 minutes.

Turn the tin around for an even bake, then leave for another 15-20 minutes.

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 minutes before devouring.

To me this cake needs no topping at all. But if you are making it at teatime and you want to spoil yourself, use one of the icings on page 138 or whip up a small carton of heavy cream with a tablespoon of whisky and a tablespoon of confectioners' sugar for a double treat.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer