Apple Spice Cake with Brown Sugar and Almond Meringue
Photography Aaron McLean.
A soft tender, apple spiked cake with a crunchy brown sugar meringue topping is sure to please anyone lucky enough to be offered a slice.
INGREDIENTS
2 apples, peeled, cored and diced
2 tablespoons Marsala, rum or brandy
3 eggs
½ cup caster sugar
1 cup plain flour
pinch of salt
1 teaspoon baking powder
1 teaspoon each ground cinnamon and ginger
½ teaspoon grated nutmeg
140 grams butter, melted and cooled
Meringue
2 egg whites
¼ cup brown sugar
¼ cup caster sugar
¼ teaspoon ground cinnamon
pinch of ground cloves
2 tablespoons sliced almonds
METHOD
Grease a 22 cm round loose-based cake tin and line the base and sides with baking paper.
Preheat the oven to 170˚C.
Combine the apples and Marsala and set aside.
Beat the eggs and sugar until very thick and pale. Sift in the flour, salt, baking powder and all the spices and using a large metal spoon, gently fold everything together. Add the cooled butter and the apples with any liquid and fold together making sure there are no pockets of flour in the batter.
Tip into the tin and bake for 25 minutes.
When the cake is in the oven make the meringue.
Whisk the egg whites until soft peaks then gradually beat in both sugars and the spices and continue beating until very thick and glossy then fold in the almonds.
Remove the cake from the oven after 25 minutes and gently place spoonfuls of the meringue over the top then spread with a fork. The cake will still be a little soft. Place back in the oven and bake for a further 20 minutes until the cake is cooked and the meringue is lightly golden. Cool in the tin for 30 minutes then remove the sides. Peel off the lining paper and carefully lift the cake onto a serving plate. Dust with icing to serve. Makes 1 cake
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.