apple cake with caramel sauce

apple cake with caramel sauce

apple cake with caramel sauce

This apple cake with caramel sauce is low in fat, giving you the perfect excuse to have another slice.

  • 1 hr 20 mins
  • 12
  • Intermediate

INGREDIENTS

FOR THE SAUCE

  • 150g pitted medjool dates
  • 60ml low-fat milk
  • 5ml vanilla essence
  • 5ml caramel essence
  • pinch salt

FOR THE CAKE

  • 7 small green apples
  • zest and juice of 1 lemon
  • 2 eggs
  • 80ml brown sugar + extra
  • 5ml vanilla essence
  • pinch salt
  • 210ml cake flour
  • 10ml baking powder
  • 60ml low-fat milk

METHOD

  1. For the sauce, cover the dates with boiling water. Set aside to soak for about 1 hour. Drain, reserving
    125ml of the liquid.
  2. Blitz the dates and reserved liquid until smooth. Add the remaining ingredients and blitz until smooth.
  3. For the cake, preheat oven to 180°C. Grease a 22cm pan. Peel, core and thinly slice apples, keeping them in a bowl of lemon water while working to prevent browning.
  4. Beat together the eggs, sugar, zest, vanilla and salt until thick and creamy. Add the flour, baking powder and milk and beat until well combined. Mix in ⅔ of the apples and pour into the prepared pan.
  5. Arrange the remaining apple slices on top. Sprinkle with about 15ml extra brown sugar. Bake for about
    40 minutes or until a testing skewer comes out clean. Serve warm or at room temperature with warm
    caramel sauce.

Tip: Store caramel in the fridge for up to 2 weeks. Heat in the microwave to serve.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2018


Top

Send this to a friend