Ingredients
Cake
250g unsalted butter, softened
1 1/2 cups caster sugar
6 free range eggs, at room temperature
1 tspn vanilla paste
1/2 cup (125ml) Verjuice
250ml sour cream, at room temperature
500g plain flour
1 tbspn baking powder
Apples
6 medium granny smith apples, peeled, cored and 1cm diced
1/4 cup (55g) caster sugar
1/3 cup (80ml) Verjuice
2 tspn ground cinnamon
80g unsalted butter
Icing
240g unsalted butter
750g icing sugar
100ml Verjuice
Cake
250g unsalted butter, softened
1 1/2 cups caster sugar
6 free range eggs, at room temperature
1 tspn vanilla paste
1/2 cup (125ml) Verjuice
250ml sour cream, at room temperature
500g plain flour
1 tbspn baking powder
Apples
6 medium granny smith apples, peeled, cored and 1cm diced
1/4 cup (55g) caster sugar
1/3 cup (80ml) Verjuice
2 tspn ground cinnamon
80g unsalted butter
Icing
240g unsalted butter
750g icing sugar
100ml Verjuice
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Methods
1
Preheat a fan forced oven 180°C. Line a 24 cm spring form cake pan with baking paper, allowing the sides to be slightly higher than the tin.
2
Place the butter and sugar into a mixing bowl and beat until pale in colour and the sugar has almost dissolved.
3
Add the eggs one at time, and then add the vanilla, verjuice & sour cream, beat until well combined.
4
Sift the flour and the baking powder into the butter mixture and gently fold through.
5
Gently spoon the mixture into the prepared pan.
6
Cook for 45 minutes or until a skewer comes out cleanly (the cake will still be quite moist)
7
Remove from the oven and place onto a cooling rack.
8
Apples: To cook and prepare the apples , use a large based saucepan over a medium high heat to melt the butter and then add the sugar, Verjuice and cinnamon. Stir to combine.
9
Add the peeled and diced apples to the pan and cook gently, stirring often until the apples are golden and the Verjuice has been absorbed. This will take 8 to 10 minutes. Remove from the heat and set aside.
10
Icing: To make the icing, beat the butter and icing sugar together with an electric beater until well combined. Add the Verjuice slowly and continue to beat until well incorporated, light and fluffy (Note-This may split slightly- if it does, just adding extra icing sugar will bring it back together)
11
Cake assembly: Once cooled, cut the cake into 2 equal parts through the centre.
12
Spread with half the Verjuice butter icing, then top with ½ of the cooked apple mixture. Place the top layer of cake and repeat finishing with the apples.
1
Preheat a fan forced oven 180°C. Line a 24 cm spring form cake pan with baking paper, allowing the sides to be slightly higher than the tin.
2
Place the butter and sugar into a mixing bowl and beat until pale in colour and the sugar has almost dissolved.
3
Add the eggs one at time, and then add the vanilla, verjuice & sour cream, beat until well combined.
4
Sift the flour and the baking powder into the butter mixture and gently fold through.
5
Gently spoon the mixture into the prepared pan.
6
Cook for 45 minutes or until a skewer comes out cleanly (the cake will still be quite moist)
7
Remove from the oven and place onto a cooling rack.
8
Apples: To cook and prepare the apples , use a large based saucepan over a medium high heat to melt the butter and then add the sugar, Verjuice and cinnamon. Stir to combine.
9
Add the peeled and diced apples to the pan and cook gently, stirring often until the apples are golden and the Verjuice has been absorbed. This will take 8 to 10 minutes. Remove from the heat and set aside.
10
Icing: To make the icing, beat the butter and icing sugar together with an electric beater until well combined. Add the Verjuice slowly and continue to beat until well incorporated, light and fluffy (Note-This may split slightly- if it does, just adding extra icing sugar will bring it back together)
11
Cake assembly: Once cooled, cut the cake into 2 equal parts through the centre.
12
Spread with half the Verjuice butter icing, then top with ½ of the cooked apple mixture. Place the top layer of cake and repeat finishing with the apples.
Verjuice 375mls
$9.95
Verjuice 750mls
$16.95
