Baking · Cakes · Desserts · Eggless · Food · Indian/Asian Cuisine · Uncategorized

Egg less Apple Crumble Cake

With over a third of my apple bag still full, I wanted to put them to good use and not waste them. My inspiration for this recipe came from watching The Spicemen and their twist on Apple Crumble. This recipe makes a great comfort pudding or dessert whether it is served with hot custard or creamy vanilla ice cream. A bite of this cake gives you all the flavours you expect, a crunchy topping, soft fruity layer of apples and a lovely sponge base all balanced with a variety of warming spices. I hope you enjoy baking this as much as I did.

Makes one 8″ Cake.

Ingredients and Method:

For the stewed apples:
300g Chopped Bramley or any sharp apples approx 2-3 cm in size
60g Caster sugar
20g Butter
15ml Water
3 Star Anise
3 Cinnamon Sticks
1/2 Tsp Cinnamon powder.

1. On medium heat, melt the butter, add star anise, cinnamon sticks, apples and caster sugar. Stir, cover and cook for 5 mins or till all liquid is absorbed and apples are semi soft. Stir in cinnamon powder and set aside to cool.

For the Crumble:
100g Plain Flour
50g Granulated sugar
50g cold Butter cubed
1/4 Tsp Nutmeg powder
1/4 Tsp Cinnamon powder

1. Combine flour, sugar, nutmeg and cinnamon in a bowl. Rub in the cold butter to form a crumble.

For the cake layer:
300g Sifted Self Raising Flour
180g Caster Sugar
1 Tsp White Vinegar
1 Tsp Soda Bicarbonate
1/4 tsp Clove powder
1/4 tsp Nutmeg powder
1/2 Tsp Cinnamon powder
260ml Water
6 Tbsp vegetable oil

1. Preheat the Oven to 180 degree C or 160 degree for fan assisted. For this recipe use a spring form cake tin or loose bottom cake tin, line the bottom of the tin with greaseproof paper.

2.In a bowl mix flour,sugar,clove,nutmeg, cinnamon, soda bicarbonate and mix. To this mix add the vinegar, vegetable oil,water and mix until all the ingredients have combined into a smooth mixture.

3. Pour the batter into the prepared tin, spoon the stewed apples all over the batter and finally sprinkle the crumble topping all over.

4. Bake in the middle shelf of the oven for 55 mins, inserted skewer should come out clean.

5. Once baked remove from the oven and let it cool in the tin for 5 mins, thereafter remove from tin and cool on wire rack. carefully peel back the grease proof paper and place on serving dish/platter.

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