Apple cake with cumquat glaze

Apple cake with cumquat glaze

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Recipe by Sarah Lewis, Victoria, Australia

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea at Home Recipes

Ingredients

  • 2 cups cream wine
  • 2 tbsp cumquat, zest, julienne
  • 1 cinnamon quill
  • ½ cup castor sugar
  • 3 bags of Dilmah Ceylon Supreme or any Dilmah Black tea
  • 150g almond meal
  • ¼ cup plain flour, sifted
  • 150g butter, chopped, softened
  • 3 eggs
  • 2 tbsp orange marmalade
  • 200ml boiling water

Methods and Directions

  • Steep Dilmah tea bags in 200ml hot water for 8-10 minutes.
  • Squeeze tea bags and discard.
  • Place wine, cinnamon, sugar, apple, 1tbsp of cumquat zest and the liquid in a small saucepan.
  • Bring to a simmer over medium-high heat.
  • Cover the surface with a round piece of baking paper and cook for 30-40 minutes or until the apple is tender.
  • Cool in poaching liquid.
  • Reserve 1 cup of the poaching liquid.
  • Slice the apple thinly.
  • Set aside until needed.
  • Preheat oven to 150°C.
  • Lightly grease 6 of 150ml metal moulds or ramekins.
  • Using an electric mixer beat butter and sugar until pale and creamy.
  • Add eggs one at a time, beating well after each addition.
  • Add flour and 1 tbsp of the poaching liquid and beat for 5 seconds (mixture may look curdled at this stage).
  • Stir in almond meal and mix well.
  • Divide mixture among moulds.
  • Use the back of spoon to smooth the top of the mixture.
  • Gently place apple slices, slightly overlapping and pressing in slightly onto the top of each cake.
  • Transfer to an oven tray and bake for 40-50 minutes or until risen and golden.
  • Place on a wire rack for 5 minutes to cool slightly.
  • To make the cumquat glaze, place the reserved poaching liquid, marmalade and cumquat in a small saucepan.
  • Bring to a simmer over medium heat and cook for 5-8 minutes or until syrupy.
  • Cool slightly.
  • Turn out cakes onto serving plates.
  • Drizzle with cumquat syrup and dust with icing sugar.
  • Serve with Chantilly cream.

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