DD received lots of compliments on this delicious cake from her workmates!
Serves 8
Ingredients:
55g brown sugar
150g unsalted butter, softened
2 granny smith apples, peeled, cored, cut into rough 2cm pieces
1 tsp ground cinnamon
220g Raw or Caster sugar
5 eggs
280g Greek-style yoghurt, plus extra to serve
300g Self Raising flour
1 tsp bicarb soda
2 tsp ground cardamon
Candied Lemon:
3 lemons
220g (1 cup) caster sugar
Method:
1. Preheat oven to 160oC. Grease a 23cm springform cake pan and line base with baking paper.
2. Put brown sugar and 50g butter in TM 40 secs, 50oC, Speed 4.
3. Add apples and cinnamon 10 mins, 100oC, Reverse, Speed Soft, MC off or until apples are soft but still hold their shape and most of the liquid has evaporated. Remove from TM and set aside to cool. Wash bowl.
4. If using raw sugar 3 secs, Speed 9 or add your caster sugar and remaining butter to TM Butterfly, Speed 4 until mix is pale and fluffy.
5. On rotating blades Speed 4 add eggs one at a time beating until well combined after each addition.
6. Add yoghurt, flour, bicarb of soda, cardamom and a pinch of salt 20 secs, Speed 4 to combine. Remove Butterfly and add apple mixture, 10 secs, Speed 3, Reverse.
7. Pour batter into prepared tin and bake for 50 minutes or until skewer comes out clean (cover with baking paper if over-browning). Wash bowl.
8. Meanwhile to make candied lemon, cut 2 lemons into 3mm thick slices and remove seeds. Place in a saucepan with 1 litre water. Bring to a gentle simmer over low heat and cook for 20 mins or until white pith is nearly translucent (make sure water is only just simmering). Meanwhile place sugar and 60g water in TM 4 mins, 70oC, Speed 3 or until sugar has dissolved. Using a slotted spoon carefully drain lemon slices then add to TM sugar syrup. Cook for 5 mins, 60oC, Speed 3 or until lemon is translucent. Zest and juice remaining 1 lemon and stir into sugar syrup. Cool.
9. Remove cake from oven. Place cake in a pan on a tray. Pour over half the syrup, then stand for 20 minutes.
10. Remove cake from pan. Top with candied lemon. Serve with yoghurt.
Source: Marion Grasby, Collectors edition Masterchef magazine
