Friday,21 September, 2018
Current issue | Issue 1233, (12 - 18 February 2015)
Friday,21 September, 2018
Issue 1233, (12 - 18 February 2015)

Ahram Weekly

Caramel apple cake

Serves 12

250 gm All-Purpose flour
200 gm soft brown sugar
1 tsp molasses
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs (beaten)
1 tsp vanilla extract
1 tsp ground cinnamon
2 large firm red apples (peeled, cored, grated)
1 tsp lemon juice
50 mls cream
200 gm butter (softened)

Caramel Sauce:
100 gm castor sugar
100 mls cream
50 gm salted butter

Preheat oven to 180 degrees. Grease and lightly flour a 20cm x 26cm cake tin. With an electric whisk; beat brown sugar, butter, eggs, vanilla and cream, until thoroughly blended. Add lemon juice to grated apples.  Fold apples and molasses into egg mixture. Mix flour, salt, cinnamon, baking powder and soda. Sift them over egg and apple mixture. Fold them in gently until well blended and integrated. Spoon batter into prepared tin and level top with a spatula. Bake for approximately 50-55 minutes, or when top is firm to the touch. Remove from oven and leave to cool in tin. Meanwhile, make the caramel sauce: In a small saucepan, put sugar and four tablespoonfuls of tap water. Heat gently; without stirring, until sugar dissolves. Slightly increase heat and allow to boil for three to four minutes, until syrup turns into a deep golden caramel colour. Swirl saucepan occasionally, to prevent burning and splashing.  Remove saucepan from heat. Stir in butter to dissolve. Gradually, whisk in cream to finish the sauce. Remove cake from tin. Slice and serve with hot caramel sauce on top.

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