Thursday, December 21, 2006

Apple Cake


130 gm. Butter
180 gm. light brown sugar
190 gm. cake flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. bicarbonate of soda
1/4 tsp. salt
2 large eggs
1 tsp. vanilla essence
2/3 cup Buttermilk
2 nos. of green apples - shred then chop
1/2 cup of chopped walnuts

Cream cheese frosting:

180 gm. cream cheese
50 gm. butter
1/2 tsp. vanilla essence
1 Tbsp. maple syrup
1/8 tsp. ground cinnamon
1 cup icing sugar


(1) Prepare a 9" square baking pan. Grease and dust with flour or lined with greaseproof paper.
(2) Sift flour, baking powder, bicarbonate of soda, salt and all the spices into a mixing bowl. Set aside.
(3) Cream butter and brown sugar till creamy.
(4) Add in eggs one at a time and mix till well combined.
(5) Fold in flour mixture alternately with buttermilk.
(6) Fold in chopped apples and walnuts.
(7) Pour into prepared pan and bake at 175C for about 40 mins. or till skewer inserted comes out clean.
(8) Remove cake from oven and let it sit in the tin for 5 to 10 mins before removing it.
(9) Leave the cake to cool completely on a wire rack.
(10) For frosting: cream butter and cream cheese until smooth. Add in vanilla essence, ground cinnamon and maple syrup. Mix well.
(11) Pour in icing sugar and let it beat till smooth.
(12) Spread frosting on top of apple cake and cut into squares and serve.


delia said...

Hi aunty,
Tried out the apple cake last saturday without the topping. Mine turns out too soft - maybe becoz i use yoghurt instead of buttermilk. Nevertheless, it smells heavenly and taste great.

One question, aunty, can we use the egg tart dough to make savoury tarts base or we have to use short crust pastry? Or do you have a basic dough recipe for both sweet & savoury tarts? Thanks very much!

yochana said...

Hi delia,

Nothing is wrong with your apple cake though. This recipe is crumbly due to the grated apples..causing the oxidation.. Place onto a serving dish and top it up with a dollop of ice-cream and it'll taste even more heavenly.

Yes the egg tart dough can be used for fruit tart, coconut tart, etc

Normally for savoury filling, just cut down the sugar and add 1/2 tsp. salt into the dough. I like the sugar content to give my dough a golden colour....

Happy New Year delia..


nikki said...

can i replace the eggs with something else and is cream cheese needed?

eilluj said...

hi there,
this is cool many recipes, i love it..your good you know.
but there is one recipe i want to know and i cant find it in your recipes, it's a white chiffon cake filled and iced with mango butter cream, can you help me, please?

Anonymous said...

Hi Aunty,

I linked your cream cheese recipe to this forum. I hope you are ok with it. Thanks.


Aunty Yochana said...

IT'S o.k. Candy. No problem.