Apple Cake with Brandy Syrup
Apple Cake with Brandy Syrup
Savour this quick and easy apple cake recipe by Donal Skehanfrom Donal Skehan's Feast.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 60 minutes
  • Yield 6 - 8 servings
  • 150 grams Butter, softened
  • Finely grated zest of 3 Oranges
  • 200 grams light Muscovado sugar
  • 5 medium dessert Irish Apples
  • 3 large free-range Eggs
  • 200 grams Plain flour
  • ½ teaspoon ground Mace or Nutmeg
  • 2 teaspoons Baking powder
  • For the syrup:
  • 75 grams light Muscovado sugar
  • 5 tablespoons Apple brandy, plus extra for drizzling
  • Crème fraiche, to serve
  1. Preheat the oven to 180C. Line the base of an 18cm loose-bottomed cake tin with a single sheet of buttered foil, pressed carefully into the edges and up the sides. This will hold the syrup after baking
  2. Beat the butter, orange zest and muscovado sugar in a large bowl until smooth. Peel two of the apples, coarsely grated (discarding the cores), then add to the butter mixture, and beat until well combined. Add the eggs, one at a time, beating well between each
  3. Peel, core and dice the remaining apples. Stir the flour with the mace or nutmeg and baking powder through the egg mixture, then stir in most of the diced apple. Press the remaining apple onto the top and bake for about 50-60 minutes or until a fine skewer comes out clean.
  4. Leave the cake until warm. Then, gently heat the brandy and muscovado sugar in a saucepan until almost hot and the sugar is dissolved. Spoon the sauce over the cake and leave until cold. Serve cut into slices on plates with a dollop of creme fraiche and extra brandy over the top

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