adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apple pepper pot cake
0 Likes
Total Time:
1 hour 25 minutes
Gooey, spongy, and irresistible spiced apple cake - the perfect pudding!
Ingredients:
  • 6-7 small/medium eating apples quartered and cored
  • 125 g unsalted butter at room temperature
  • 125 g golden caster sugar
  • 2 large free-range eggs
  • 225 g self-raising flour sifted
  • ½ level teaspoon bicarbonate of soda
  • 200 ml good-quality dry cider
  • 2 oranges zest of
  • 200 g unsalted butter cubed, at room temperature, plus extra for greasing
  • 200 g golden caster sugar
  • 2 tablespoons molasses
  • 1 level teaspoon ground cinnamon
  • 1 level teaspoon ground ginger
  • 1 pinch ground cloves
  • 3 tablespoons clotted cream or single cream
Instructions:
  • Prepare a 24cm circular cake tin by greasing it and lining it with greaseproof paper. Preheat your oven to 180°C/350°F/gas 4. In a large saucepan, combine cubed butter, caster sugar, molasses, and ground spices. Bring to a gentle boil, then simmer until the sauce thickens. Add quartered apples to the sauce and cook briefly. In a separate bowl, cream together butter and sugar for the sponge, then mix in eggs one at a time. Fold in half the flour, bicarbonate of soda, and cider. Add remaining flour and orange zest, and mix. Place the cake tin on a baking tray lined with paper. Arrange the sticky apples in the tin, pour the sponge batter over them, and spread evenly. Bake in the oven for 35-40 minutes. Test the cake's doneness with a skewer. Let the cake cool for 10 minutes. Warm the reserved caramel with cream. Flip the cake onto a serving plate, remove the tin, and cut into wedges. Serve with the caramel sauce on top.

Similar Recipes