Apple and Đ¡innamon Đ¡ake
This apple and cinnamon cake recipe is a great way to use up leftover apples from the fall season.
Ingredients
- 2 oz hazelnuts
- 6 oz self-raising flour
- 1 tsp ground cinnamon
- 6 oz butter
- 6 oz caster sugar
- 3 large eggs
- 4 Cox's apples peeled, cored and sliced
- 1 tbsp lemon juice
- 2 tbsp clear honey
- 5 floz carton double cream
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 180°C/Gas 4.
- Bake nuts for 10 minutes or until golden, rub off the skins with kitchen towel, then finely chop in a processor or blender.
- Grease two 20 cm sandwich cake tins and line with baking paper.
- Sift the flour and cinnamon together. Set aside. Beat the butter and sugar until fluffy.
- Add one egg, beat well; beat in the last two, one at a time, adding a tablespoon of flour with each.
- Stir in rest of flour and nuts with 1 tablespoon water.
- Divide between tins, level tops and bake for 25 minutes, until the sponge springs back when lightly pressed. Turn onto wire racks and leave to cool.
- Gently cook the apples in a covered pan with the lemon juice and 1 tablespoon of water, until tender.
- Add honey, purée in a blender or processor and leave to cool.
- Lightly whip cream, spread one cake with it and then the purée. Top with the other cake, then dust with icing sugar.
Calories: 409 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 24g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 147 mg
Potassium: 172 mg
Fiber: 3 g
Sugar: 29 g
Vitamin A: 755 IU
Vitamin C: 4 mg
Calcium: 37 mg
Iron: 1 mg