Moroccan apple and lime cake

Moroccan apple and lime cake

By
From
Moorish
Serves
10
Photographer
Mark Roper

We simply cannot enthuse too much about this exquisitely simple apple cake. It is the most refreshing and delicious dessert on a hot summer’s day. We first tasted it on a hot afternoon in Morocco at a very swish villa in the Palmerei on the outskirts of Marrakech, and have been keen to try to reconstruct the dish ever since. Sadly, referral to our journals proved useless, as neither offered more than the most rudimentary of descriptions – along the lines of ‘yummy apple cake for pudding’. After much discussion and a little experimentation this is our attempt to re-create that blissful experience – it may not be exactly right, but it works for us!

Ingredients

Quantity Ingredient
7 granny smith apples
90g unsalted butter, melted
125g caster sugar
2 limes, zested
1 tablespoon rosewater
ground cinnamon, to serve
2 limes, zested, to serve

Method

  1. Preheat the oven to 160°C.
  2. Peel and core the apples, quarter and slice them as thinly as you can. We used the broad side of an upright grater, but you could equally well use a mandolin or the slicing attachment on your food processor.
  3. Cut a circle of greaseproof paper to fit the base of a well-buttered 21 cm cake tin and brush with melted butter. Cover the bottom of the tin with a layer of finely sliced apple. Brush with melted butter, sprinkle with sugar and a little lime zest. Then continue to layer, butter and sprinkle with sugar and zest until the tin is full. Cover with foil.
  4. Half-fill a baking tray with hot water and carefully place the cake tin in the centre. Place in the centre of the oven and cook for 1 hour. At this point you should check the water level, which may have dropped. If so, carefully pour in extra water from a boiled kettle, to bring the level back up to half-full. Cook for a further 1½ hours, then remove from the oven and sprinkle the surface of the cake with rosewater.
  5. Cut out another circle of greaseproof paper and lay over the top of the apple cake. Find a flat plate that just fits inside the cake tin, and weight it down with a couple of heavy tins or weights. You will probably find some juice and melted butter spills over – don’t worry about this. Leave to cool completely before refrigerating for a minimum of 12 hours, and up to 24 hours.
  6. When you are ready to serve the cake, remove the weights, plate and greaseproof paper. Carefully loosen around the sides with a sharp knife and invert onto a plate. Serve with lightly whipped cream, a dusting of cinnamon and extra lime zest.
Tags:
Malouf
Greg
Lucy
Moorish
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