Apple cake with yuzu caramel

Apple cake with yuzu caramel

By
From
Sweet
Serves
6-8

Yuzu has become increasingly popular over recent years, to the point where you can now find yuzu juice in some supermarkets. With a taste somewhere between mandarin and lime, the juice of this Japanese citrus fruit makes a great contrast to the richness of chocolate, but here it magically accentuates the flavour of a simple apple cake.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
butter, for greasing
6 eggs
300g light brown soft sugar
250g plain flour
2 teaspoons baking powder
2 dessert apples, peeled and finely grated

For the apple filling

Quantity Ingredient
50g caster sugar
2 large bramley apples, peeled, cored and roughly chopped
25g butter
4 tablespoons water

For the caramel

Quantity Ingredient
100g light brown soft sugar
100g butter
200g double cream
1 tablespoon yuzu juice

To serve

Quantity Ingredient
300ml double cream
1 tablespoon yuzu juice

Method

  1. Preheat the oven to 180°C. Grease and line the base of a 23cm square tin.
  2. Whisk the eggs and sugar in a food mixer, or in a bowl with an electric whisk, until thickened and very light in colour. Fold the flour and baking powder into the mixture, then quickly fold in the grated apples.
  3. Spoon the batter into the prepared tin and bake in the oven for 25 minutes until risen and light golden brown. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return to the oven for a further 5 minutes and repeat.
  4. While the cake bakes, make the filling. Place the caster sugar in a saucepan and heat gently, without stirring, until it turns golden brown and liquid. Add the apples, butter and water and stir to combine. Cover and cook for 3–5 minutes until softened and just tender, but still chunky. Remove from the heat and set aside to cool.
  5. While the filling cools, make the caramel. Place the sugar in a sauté pan and heat, without stirring, until melted and dark brown. Whisk in the butter then add the cream and cook for 3–5 minutes until thickened. Stir in the yuzu juice then set aside to cool.
  6. Whip the double cream to soft peaks, then stir in the yuzu juice and whisk again, to semi-firm peaks.
  7. When the cake is cold, split it in half horizontally, using a sharp, serrated knife and turning the cake as you go. Spread the caramelised apple over the bottom half. Drizzle the caramel over the top then place the top half of the cake over this, pressing down lightly. Slice and serve with a spoonful of the yuzu cream.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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