Dutch Apple Cake
This spiced apple cake can be served with whipped cream for a decadent dessert
Makes enough for: 1 cake
Ingredients
for the pastry:
- 280 g soft butter
- 255 g fructose
- 75 g coconut sugar, plus extra for sprinkling
- 1.25 mls vanilla powder
- 1 lemon, zest only (save the lemon for the filling)
- 2 egg yolks
- 1 egg
- 5 mls water
- 310 g flour, plus extra for dusting
- 65 g almond flour
- 7.5 mls baking powder
for the filling:
- 545 g Granny Smith apples, peeled, cored and cut into small chunks
- 315 g Royal Gala apples, peeled, cored and cut into small chunks
- 50 mls Bourbon
- 50 g raisins
- 40 g pistachios, lightly toasted and roughly chopped
- 40 g coconut sugar
- 30 g butter, melted
- 25 g malt syrup
- 20 g panko bread crumbs
- 15 mls lemon juice
- 3.75 mls ground cinnamon
- 2.5 mls groung nutmeg
Method
for the pastry:
- Place the butter into a stand mixer bowl and add the fructose, sugar, vanilla and zest, and beat until light and creamy
- Place the egg yolks and egg into a mixing bowl and whisk to combine
- Scoop out 5mls of the mixture and place into a small bowl
- Add the water and whisk, then cover with cling film and place into the fridge until needed
- Pour the rest of the eggs into the stand mixer bowl and beat until just combined
- With the mixer on the lowest speed, add the flour in thirds until a dough forms
- Add the almond flour abd baking paper and mix until a dough forms
- Tip the dough out onto a sheet of baking paper that is on a rectangle baking tray, cover with another sheet of baking paper and press flat into a rectangular shape
- Place the pastry into the fridge for at least 90 minutes
- Butter the base and sides of a 23cm springform tin and line the base with baking paper
- Divide the pastry into three equal pieces and keep one piece aside to work on and place the other two pieces back in the fridge
- Dust your work surface and rolling pin with flour and roll out the pastry into a circle, 22cm wide, and 5mm thick
- Line the bottom of the tin, pushing the pastry into the edges
- Place the tin into the fridge and remove the second piece of dough
- Roll this piece out to 14cm x 29cm, and 5mm thick
- Cut the dough down the middle, lengthwise and line the sides of the tin, making sure it is pressed into the tin, and joins the dough lining the base
- Place the tin into the fridge and remove the third piece of dough
- Roll out the pastry into a circle, 22cm wide, and 5mm thick, place back onto the tray and place into the fridge
for the filling:
- Place the apples, Bourbon, raisins, pistachios, sugar, butter, syrup, bread crumbs, lemon juice, cinnamon and nutmeg into a large mixing bowl
- Mix until well combined then remove the cake tin from the fridge and spoon the filling into the tin
- Remove the pastry circle from the fridge and place it on top of the filling
- Pinch the top piece of pastry together with the side piece then brush with the egg wash
- Sprinkle with some coconut sugar * then place the tin back into the fridge
- Place the lined rectangle baking tray into the oven and preheat the oven to 190° Celsius
- Place the cake tin onto the baking tray and bake for 1 hour
- Remove the cake from the oven and place the tin onto a wire rack to cool the cake, for at least two hours
- Run a knife between the cake and the side of the tin before releasing the spring lock
- Place onto a serving plate and cut nice thick wedges
Notes
* this will make the pastry very dark, so if you want to, use caster sugar instead