Bramley apple & cinnamon fairy cake

Callebaut

Callebaut

Standard Supplier 10th July 2014

Bramley apple & cinnamon fairy cake

Bramley apple & cinnamon fairy cake by Peter Joyner

Ingredients

  • Ingredients - cake:
  • 175g Flora margarine
  • 225g caster sugar
  • 4 eggs, beaten
  • 350g plain flour
  • 10g baking powder
  • pinch salt
  • 100ml semi-skimmed milk
  • 5g cinnamon
  • 300g bramley apples, peeled and finely chopped
  • 5ml vanilla essence
  • Ingredients - icing:
  • 100g Flora margarine
  • 200g icing sugar
  • Ingredients - topping:
  • 5g icing sugar for dusting

Method

1. Pre-heat oven to 180°c.
2. Place the chopped bramley apples in a hot pan, add 50g of the caster sugar and cook for approximately 3-4 minutes over a hot heat, stirring continuously. Once cooked, remove from the heat, drain the juices and allow to cool.
3. In a suitable bowl, cream together the Flora margarine, vanilla essence and remaining caster sugar. When light and fluffy, gradually add the eggs a little at a time. If the mixture starts to split, add a little of the flour.
4. In a suitable bowl, sieve together the plain flour, baking powder, cinnamon and salt then carefully fold into the mixture. Gradually add the milk and stir in the apple mixture, reserving some for the topping.
5. Place the cake cases into a suitable bun tin. Carefully spoon the mixture evenly into the cases. Bake for 15-20 minutes, they are cooked when a skewer inserted into the centre of the cake comes out clean.
6. Remove from the oven and allow to cool.
7. To make the topping, cream the Flora margarine with the icing sugar until pale and smooth. Pipe the icing onto the top of each cake.
8. To serve, top with apple mixture and dust with icing sugar.