La Différence

La Différence
A passion for food

Monday, 6 July 2015

Apple Sauce, Hazelnut & Raisin Cake

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I had a real bumper crop of Bramley Apples last year,  to me they are the perfect cooking apple making just the best pies and are great for apple sauce.
I sometimes peel & slice them, lay them on a parchment lined tray, sprinkle over some caster sugar a freeze.  When they're frozen bag them up ready to use as you will.  I also like to make chutneys and as I have used here ...just stewed unsweetened and frozen to use in so many different recipes.

This isn't the traditional Apple Sauce cake with no butter or eggs.....tried it a few dry and bland.  If you're going to bake a cake why not make it worth your while and eat something delicious...not just make do with saving a few calories.  It's not for everyday....but once and a while a piece of cake is a real treat.  

Line a loose bottomed 9" tin with parchment


1 cup of unsweetened apple sauce from tart cooking apples (Bramleys)
8oz/ 250g butter
6oz/175g dark brown sugar
4oz/125g SR wholemeal flour
4oz/125g SR white flour
1tsp ground cinnamon
pinch of  salt 
2 tbsp oatbran or Flaxseed flakes
4oz/125g Raisins or Sultanas
4oz /125gskinned hazelnuts,  chop half of them and leave the remainder whole for decorating the top of the cake
2 eggs beaten
2 small eating apples, peeled, cored  and thinly sliced to top the cake
Demerara sugar to sprinkle over

you will need a piece of foil, doubled over to fit loosely over the top of the cake tin.

Set the oven to 160c 325f gas 3


This is made with the rubbing in method so
Place the sieved flours into a large mixing bowl with the salt, oatbran and the cinnamon.
Add the butter and rub in together
Add the raisins/sultanas, dark brown sugar, the chopped hazelnuts mix together
Add the beaten eggs and the apple sauce & lightly combine everything together
Pour into your prepared tin
Arrange the apple slices and remaining hazelnuts on the top of the cake
Sprinkle over around 1 tbsp demerara sugar.
Loosely place the foil over the cake tin and bake for approximately 1 hour 15 minutes.
Remove the foil turn the oven down to 140c/275f/gas 1 and bake for another 15 minutes.
Check that there's no middle wobble going on.....if not insert a metal skewer should come out cleanish....this is a moist cake... remember
My cake took a total of 1 hour 35 minutes but as all ovens very it could vary 15 minutes each way.  Just keep your eye on it 
Leave in the tin but place on a cooling tray.
I left mine for several hours before removing this moist cake from it's tin and I removed the parchment just before serving.
Store in the bottom of the fridge in a polythene should keep for several days,  it will also freeze perfectly well until required.

If you would like more posts like this then please help &  leave me a comment below 

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥