Apple Bundt Cake
AN APPLE A DAY
Chef Tim Andresen from Morris East appeared on CTV Atlantic Morning to make his Apple Bundt Cake in honor of Apple Month at Taste of Nova Scotia. The cake featured spiced poached Macintosh apples from Noggins Corner Farm Market, drizzled with salted caramel – how delicious!
Sponge cake:
Ingredients:
| 1 cup | sugar |
| 3 | large egg |
| 1 + 1/4 cup | cake flour |
| 1/4 tsp | baking powder |
| 1/4 tsp | salt |
| 1/4 cup | boiling water |
| 3 | lemons |
| 1 pnch | salt |
| 1/4 tsp | cream oaf tartar |
Directions:
(all ingredients should be at room temperature)
1. Beat three egg yolks until thickened and doubled in volume. Add 1 cup sugar and continue beating for 3- 5 min. In a separate bowl sift together 1 and quarter cups cake flour 1 and a quarter teaspoons of baking powder and a quarter teaspoon of salt.
2. Beat in a quarter cup of boiling water to the egg yolk sugar mixture. Add in the zest of one lemon and the juice of half a lemon. Beat in the sifted ingredients.
3. In a separate bowl Whip the egg whites of three eggs with a pinch of salt and a quarter teaspoon of cream oaf tartar until stiff peaks form or you can turn the bowl over your head with none of the egg whites falling out.
4. Fold a quarter of the whites into the batter. then add the rest by folding them into the batter. portion into a muffin tin lined on the bottom with parchment but ungreased on the sides. Bake at 350 for 18-25 mins or until the centers spring back to the touch and a cakes tester inverted into the middle comes out clean. cool and set aside. Or just use your favourite tea biscuit or local bread, brioche, or cake!
Poached Apples:
Ingredients:
| 6 | Nova Scotia apples |
| 1 tsp | allspice |
| 1 tsp | ginger |
| 1 tsp | nutmeg |
| 1 pinch | clove |
| 2 cups | white sugar |
| 1 cup | brown sugar |
| 1 cup | butter |
| 1 cup | salted caramel |
| 1 scoop | vanilla ice cream |
| 1 splash | Ironworks apple brandy |
Directions:
1. Peel and core a half dozen local N.S. Macintosh apples and place into 1 litter water with the juice of one lemon.
2. In a large pot combine a teaspoon of allspice, a teaspoon of ginger, a teaspoon of nutmeg, and a pinch of clove with 2 cups white sugar and 1 cup of brown. Add in the Apples and water and bring to a gentle simmer. Simmer until apples are tender then remove the apples and cool immediately in the fridge or on ice. Reduce poaching liquid to a sauce and strain.
3. To finish heat butter in a pan until it foams. Add in cooled poached apples and cook until butter browns. Deglaze with a splash of calvados Brandy. Add in reduced poaching liquid and reduce.
4. Place Poached Apples on biscuit pour on sauce and dazzle with caramel. Serve with vanilla ice cream. Enjoy!
For our September product of the month contest, click here to see how you can win with Nova Scotia apples.