Apple Cake

Indulge in the exquisite flavors of my stunning Apple Cake, featuring a blend of Opal, Crisp, and Rennette apples. Picture this: some apples delicately caramelized and flambéed in Calvados, while others transformed into a luscious apple sauce and tantalizing marmalade. This culinary masterpiece is a true celebration of textures and flavors, a symphony of sweet and tangy notes that will transport your taste buds to apple paradise. Pair this delightful creation with a glass of refreshing apple cider for the ultimate sensory experience.

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A stunning Apple Cake

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Apple Sauce

Learn how to make an incredibly tasty apple sauce.

Apple Marmalade

Have you ever considered making your own apple marmalade at home? This delightful spread can be a versatile addition to your pantry, perfect for spreading on toast, topping desserts, or even incorporating into savory dishes. To start, heat up apple sauce and juice in a saucepan. Next, mix sugar and agar agar (a plant-based gelling agent) and add it to the saucepan along with a hint of citric acid for a touch of brightness. Bring the mixture to a gentle boil and allow it to cook for a couple of minutes. This will activate the agar agar and help thicken the marmalade to the perfect consistency. Once cooked, transfer the apple mixture to a narrow container to cool. Place the container in the refrigerator to allow the marmalade to set properly. Once the marmalade has chilled and set, use an immersion blender to smooth out to achieve a silky texture. Feel free to store any leftover marmalade in a sealed container in the refrigerator for future use.

Preparing Apples

Pre-cooking apple wedges before incorporating them into cakes is a crucial step. Not only does this technique result in beautifully caramelized apples with a rich color and flavor, but it also ensures that the apples are fully cooked throughout the baking process. Utilizing raw apple chunks in cake batter can lead to uneven cooking. Peel and core the apples, then cut them into 12 evenly-sized wedges to promote even cooking.

Sauteing Apples

In a large skillet over medium heat, melt butter and oil together. Add the apple wedges. The key here is to sauté the apples for a couple of minutes, allowing them to become coated in the fat. This step helps to seal in the apple's natural juices and flavors, setting the stage for the caramelization process to come. Next, sprinkle sugar and cinnamon over the apples. As the apples continue to cook on high heat, the sugar caramelizes. Move apple wedges around every so often. The whole process should take 10 minutes.

Flambeing Apples

It is important to note that safety is paramount when flambéing, so always exercise caution and follow proper guidelines. Add the alcohol and ignite it. Stand back, as the flames can reach high. Allow the alcohol to burn off until the flames subside, leaving behind a deliciously caramelized dish.
Transfer apple wedges to a baking tray, and let them cool completely.

Preparing Cake Ring

Generously butter a cake ring and cover with brown sugar to coat the sides. This extra layer of sugar will caramelize as the cake bakes, creating slightly caramelized edges that not only add flavor but also make it easier to release the cake from the ring once it’s done.

Cake Batter

In a large bowl, beat eggs, salt and sugar. Add the apple sauce, the melted butter and then the sifted powders. Fill up piping bag and leave it at room temperature.

Montage

Over a baking tray lined with parchment, overlap apple wedges into a round.
Place the cake ring in, and cover apples with about half of the cake batter. Tuck remaining apples.

Stuffing Cake With Apple Marmalade

Stuff the cake with dollops of marmalade here and there.
Top apples with the remaining cake batter.

Baking

Preheat fan oven to 320ºF/160ºC. Bake apple cake for 50 minutes or until internal temperature reaches 98ºC. Remove from the oven and let cool.

De-molding

When cake reaches room temperature, top cake with another baking tray and flip. Carefully, remove the parchment paper and the the cake ring. Refrigerate until ready to cut.