This moist apple cake recipe is made using rum and raisins. Perfect for afternoon tea or dessert.
Serves: 8
INGREDIENTS
1⁄2 cup raisins
4 tablespoons rum
2 eggs
1/3 cup vegetable oil
1 cup plain yoghurt
finely grated zest of 1 large lemon
3⁄4 cup brown sugar
1 3⁄4 cups self-raising flour
1⁄2 teaspoon sea salt
1 1⁄2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground ginger
2 Braeburn apples, peeled, cored and thinly sliced
Russian Cream
1⁄2 cup sour cream
2 tablespoons brown sugar, sifted
1 teaspoon vanilla extract
1⁄2 cup cream, softly whipped
To serve
icing sugar
METHOD
Grease and fully line a 24 cm loose-based cake tin with baking paper. Preheat the oven to 150 ̊C.
Combine the raisins and rum in a bowl, cover tightly and microwave on high for 2 minutes. The raisins will absorb all the rum. Uncover and cool. Alternatively, bring to the boil, remove from the heat and leave to cool.
Whisk the eggs, vegetable oil, yoghurt, lemon zest and brown sugar in a large bowl. Stir in the raisins.
Combine all the dry ingredients in another bowl. Add the sliced apple and toss well to coat in the flour.
Pour on the egg mixture and using a large metal spoon, fold together, ensuring there are no pockets of flour.
Tip into the tin and bake for 1 hour and 10 minutes. Cover the top loosely with aluminium foil if it starts to get too brown. Cool in the tin.
Russian Cream: Whisk the sour cream, brown sugar and vanilla until smooth then whisk in the cream.
To serve: Dust with icing sugar and serve with the Russian cream.
Other alcohol such as a sweet dessert wine, brandy or sherry can be used. For a non-alcoholic version soak the raisins in orange or apple juice.
Menu: Serve this with Zucchin and Herb Soup to start, Poached Chicken with Braised Leeks and Mustard Vinaigrette for main, and Green Bean, Broccolini and Asparagus Salad as a side.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.