Apple cake with cumquat glaze

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.