Delia Smith’s Spiced Apple and Cider Cake is made with Bramley apples, dry cider, raisins, self-raising flour, baking powder, ground cinnamon, ground cloves, freshly grated nutmeg, spreadable butter, eggs, and light brown soft sugar. This delicious Spiced Apple and Cider Cake recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Delia Smith Spiced Apple And Cider Cake Ingredients
Cake:
- 1 smallish Bramley apple
- 150ml (5.1 fl oz) dry cider
- 75g (2.6 oz) raisins
- 225g (8 oz) self-raising flour
- 1 level teaspoon baking powder
- 1 level teaspoon ground cinnamon
- ½ level teaspoon ground cloves
- ¼ whole nutmeg, freshly grated
- 150g (5.3 oz) spreadable butter
- 2 large eggs, beaten
- 150g (5.3 oz) light brown soft sugar
Topping:
- 25g (0.9 oz) spreadable butter
- 25g (0.9 oz) self-raising flour
- 50g (1.8 oz) light brown soft sugar
- 1 level teaspoon ground cinnamon
- ¼ level teaspoon ground cloves
- 25g (0.9 oz) flaked almonds
- 2 smallish Bramley apples
- A dusting of golden icing sugar
How To Make Delia Smith Spiced Apple And Cider Cake
- Prepare Apple Mixture: Chop the Bramley apple (no need to peel) and place it in a bowl with the cider and raisins.
- Mix Dry Ingredients: Sift the flour, baking powder, cinnamon, cloves, and nutmeg into a large mixing bowl, lifting the sieve high to aerate the flour.
- Combine Ingredients: Add the butter, eggs, and sugar to the dry ingredients. Using an electric hand whisk, mix for about one minute until smooth. Fold in the apple, raisins, and cider with a large metal spoon.
- Prepare for Baking: Spoon the mixture into a prepared tin and level the top.
- Make Topping: In a bowl, rub together the butter, flour, sugar, cinnamon, and cloves until the mixture is coarse and crumbly. Stir in the flaked almonds.
- Top the Cake: Quarter, core, and peel the remaining two apples. Slice thinly and scatter over the cake. Sprinkle the topping mixture over the apples.
- Bake: Bake in the center of the oven at 180°C (350°F), gas mark 4, for 1 hour 20 minutes to 1 hour 40 minutes, or until the cake pulls away from the sides of the tin.
- Cool: Let the cake cool in the tin for 10 minutes, then loosen the edges with a palette knife. Remove the tin and transfer the cake to a cooling rack.
- Finish: Dust with golden icing sugar before serving. Store in an airtight tin.
Recipe Tips
- Use Bramley Apples: Bramley apples are ideal for this recipe due to their tartness and texture, which hold up well during baking and complement the spices.
- Sift Dry Ingredients Well: Sift the flour, baking powder, and spices high above the bowl to ensure they are well-aerated and evenly distributed, resulting in a lighter cake.
- Fold Gently: When folding in the apple and cider mixture, do so gently to avoid overworking the batter, which can lead to a dense cake.
- Check Cake Doneness: Start checking the cake after 1 hour and 20 minutes by inserting a skewer into the center. The skewer should come out clean when the cake is done.
- Cool in the Tin: Let the cake cool in the tin for 10 minutes before removing it. This helps prevent it from breaking apart and makes it easier to transfer to a cooling rack.
What To Serve With Spiced Apple And Cider Cake?
This delicious Spiced Apple and Cider Cake pairs well with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. It also can be enjoyed alongside a cup of tea, coffee, or a warm custard for a tasty dessert.
How To Store Leftovers Spiced Apple And Cider Cake?
- Refrigerate: Let the leftover Spiced Apple and Cider Cake cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: Allow the cake to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the cake at room temperature for several hours before slicing.
How To Reheat Leftovers Spiced Apple and Cider Cake?
- In The Oven: Preheat the oven to 160°C (320°F). Place the cake on a baking sheet and cover it with foil to prevent drying out. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 30-45 seconds, or until heated through.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the cake in the basket and heat for about 3-5 minutes until warmed through.
Delia Smith Spiced Apple And Cider Cake Nutrition Facts
Serving Size: 1 slice (assuming 8 servings per cake)
- Calories: 321
- Total Fat: 15.4g
- Saturated Fat: 8.8g
- Cholesterol: 81mg
- Sodium: 126mg
- Potassium: 152mg
- Total Carbohydrate: 42.1g
- Dietary Fiber: 1.6g
- Sugars: 26.5g
- Protein: 3.4g
Try More Delia Smith Recipes:
- Delia Smith Tomato Sauce
- Delia Smith Sultana Scones
- Delia Smith Lemon Surprise Pudding
- Delia Smith Chocolate Bread And Butter Pudding
Delia Smith Spiced Apple And Cider Cake
Description
Delia Smith’s Spiced Apple and Cider Cake is made with Bramley apples, dry cider, raisins, self-raising flour, baking powder, ground cinnamon, ground cloves, freshly grated nutmeg, spreadable butter, eggs, and light brown soft sugar. This delicious Spiced Apple and Cider Cake recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Ingredients
Cake:
Topping:
Instructions
- Prepare Apple Mixture: Chop the Bramley apple (no need to peel) and place it in a bowl with the cider and raisins.
- Mix Dry Ingredients: Sift the flour, baking powder, cinnamon, cloves, and nutmeg into a large mixing bowl, lifting the sieve high to aerate the flour.
- Combine Ingredients: Add the butter, eggs, and sugar to the dry ingredients. Using an electric hand whisk, mix for about one minute until smooth. Fold in the apple, raisins, and cider with a large metal spoon.
- Prepare for Baking: Spoon the mixture into a prepared tin and level the top.
- Make Topping: In a bowl, rub together the butter, flour, sugar, cinnamon, and cloves until the mixture is coarse and crumbly. Stir in the flaked almonds.
- Top the Cake: Quarter, core, and peel the remaining two apples. Slice thinly and scatter over the cake. Sprinkle the topping mixture over the apples.
- Bake: Bake in the center of the oven at 180°C (350°F), gas mark 4, for 1 hour 20 minutes to 1 hour 40 minutes, or until the cake pulls away from the sides of the tin.
- Cool: Let the cake cool in the tin for 10 minutes, then loosen the edges with a palette knife. Remove the tin and transfer the cake to a cooling rack.
- Finish: Dust with golden icing sugar before serving. Store in an airtight tin.
Notes
- Use Bramley Apples: Bramley apples are ideal for this recipe due to their tartness and texture, which hold up well during baking and complement the spices.
- Sift Dry Ingredients Well: Sift the flour, baking powder, and spices high above the bowl to ensure they are well-aerated and evenly distributed, resulting in a lighter cake.
- Fold Gently: When folding in the apple and cider mixture, do so gently to avoid overworking the batter, which can lead to a dense cake.
- Check Cake Doneness: Start checking the cake after 1 hour and 20 minutes by inserting a skewer into the center. The skewer should come out clean when the cake is done.
- Cool in the Tin: Let the cake cool in the tin for 10 minutes before removing it. This helps prevent it from breaking apart and makes it easier to transfer to a cooling rack.
Delia Smith Spiced Apple And Cider Cake