03 Magazine: March 31, 2023
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64 <strong>Magazine</strong> | Recipe<br />
SPICED APPLE CAKE<br />
This recipe hails from my mother’s café,<br />
Eliza’s Pantry. It’s super simple and uses<br />
four apples with their skin on. The apples<br />
don’t have to be at their best, it’s a little like<br />
a banana bread recipe for apples. They can<br />
be rescued because no one is inclined to eat<br />
them, and turned into something delicious –<br />
but the best part is that it is all just mixed up<br />
in a food processor then baked.<br />
Serves 12<br />
4 apples, quartered, cored, but not peeled<br />
2 eggs<br />
2 cups (440g) sugar<br />
2 teaspoons bicarbonate of soda<br />
2 teaspoons ground allspice<br />
250g butter, at room temperature, chopped<br />
2 cups (300g) plain flour<br />
1 teaspoon ground cinnamon<br />
Ice cream and caramel sauce, to serve<br />
Cinnamon crumble<br />
½ cup (110g) brown sugar<br />
½ cup (45g) rolled oats<br />
1 teaspoon ground cinnamon<br />
25g butter<br />
Preheat the oven to 180°C fan-forced. Grease<br />
a 23cm springform tin and line with baking paper.<br />
To make the crumble, combine the ingredients<br />
in a food processor and process until crumbly.<br />
Transfer to a bowl and set aside.<br />
For the cake, place the apples into the food<br />
processor and process until finely chopped.<br />
Add the remaining ingredients and process for<br />
1 minute. Pour into the prepared tin and sprinkle<br />
with the topping.<br />
Bake for 1–1.5 hours, until a skewer inserted<br />
into the centre comes out clean. Cool in the pan<br />
for 10 minutes, then transfer to a wire rack to<br />
cool completely.<br />
Serve with ice cream, caramel sauce, or both.<br />
Extracted from Nostrana by<br />
Bri DiMattina. Published by<br />
HarperCollins NZ, RRP$55.
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