While flipping through the Ottolenghi cookbook, I instantly fell in love with this apple cake with maple cream cheese frosting recipe. Fruit cakes are high up on my ‘favorite food’ list and I simply couldn’t resist the sound of the maple syrup and cream cheese combo.
The original recipe includes sultanates, but I’m mildly obsessed with baked things containing apples, so decided to leave these out and replace them with more apples. As it turned out, the one extra apple weighed the same as the sultanas (80g), so it felt like it was meant to be.
I also used sunflower oil instead of olive oil in the recipe. For no particular reason other than I have had much success with cakes using it and I only had very good quality extra virgin olive oil in my house. I felt with all the flavour additions in the cake it would have been lost and a bit of a waste. If I had to use olive oil, I would have chosen a light, neutral tasting one.
It was also a brilliant opportunity to test this recipe out for Sasko and to include it in the series of recipes I am publishing for them using their cake flour. It’s fabulous flour and I’m loving my baking results.
The other very exciting news is I won the Bill Granger recipe challenge with his lime and coconut delicious recipe I did, and I’m off to London in 2 weeks’ time. I’m planning a visit to Ottolenghi in person and cannot wait to see this renowned and famous establishment
Adapted from Ottolenghi – The Cookbook
apple cake with maple cream cheese frosting
- 4 apples Bramley, Golden Delicious or Red Cripps, cored, peeled, and cut into 1 cm dice
- 280 g Sasko Cake Flour
- 1/2 t cinnamon
- 1/4 t salt
- 1/2 t baking powder
- 1 1/4 t baking soda
- 120 ml sunflower oil or olive oil
- 160 g caster sugar
- 1 t vanilla extract
- 2 free-range eggs lightly beaten
- grated zest of 1 lemon
- 2 free-range egg whites
- icing sugar for dusting 20g of chopped walnuts (optional for decorating)
- 100 g butter at room temperature
- 100 g muscovado sugar
- 85 ml maple syrup
- 250 g cream cheese at room temperature
- Pre heat the oven to 170 C and grease and line a 20 - 23 cm spring form pan (bottom and sides) with baking paper.
- Using an electric mixer beat the oil, sugar and vanilla extract together, and then add the eggs, one at a time, ensuring they are well incorporated before adding the next one.
- Sift together all the dry ingredients and set aside.
- By hand, add the apples and lemon zest and fold this through the wet mixture.
- Add the sifted dry ingredients and quickly mix to combine.
- Mix the egg whites using an electric mixer until they form firm peaks. Gently fold these by hand through the cake batter, trying not to knock all the air out.
- Fill the baking tin and bake for 1 1/4 - 1 1/2 hours until the cake is done (*to test insert a sharp skewer or knife in the middle of the cake and if it comes out clean, it is done). Cool in the tin.
- When it's cool, make the frosting/icing. Beat the butter, muscovado sugar, and maple syrup together until it is light and fluffy (I found it best to do this using an electric mixer with a whisk attachment despite the recipe suggesting using a paddle attachment). Add the cream cheese and beat until the frosting is totally smooth.
- Slice the cooled cake in half horizontally and spread about 1xm of the frosting (about a third) over the bottom layer. Place the top layer on and ice the top and sides with the remaining frosting.
- Dust with icing sugar (optional) or decorate with chopped walnuts
The frosting was soft and almost mousse-like with phenomenal flavour and will now be my go-to preferred cream cheese frosting I use when I’m baking similar fruit cakes.
I look forward to connecting with you again in the future.
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