4 apples (Bramley, Golden Delicous or Red Cripps), cored, peeled and cut into 1 cm dice
280g Sasko Cake Flour
1/2 baking powder
1 1/4t baking soda
120ml sunflower oil (or olive oil)
160g caster sugar
1t 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)
100g butter, at room temperature
100g muscovado sugar
85ml maple syrup
250g 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 its cool, make the frosting / icing. Beat the butter, muscavado 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
If your cake top is turning too dark during the baking, loosely cover with foil about half way through