Apple & Walnut Pudding Cake
Serves 12
Apple pudding and apple cake are two very popular desserts in England. You may have already guessed that the main ingredient is apples that are diced or grated to add fragrance to a plain cake base. Traditional apple pudding or cakes from Dorset, Devon or Somerset, all counties in England, go a step further by including various spices such as nutmeg, cinnamon or ginger. Each spice gives a unique delicious flavor to the finished cake. Upon the addition of spices, the batter can also be accompanied by crushed nuts. The most popular being walnuts and almonds. My Apple & Walnut version is a cross between a pudding and cake, very moist and decedent in flavor. I’m sure you’ll love the combination of these two classic desserts.
An apple a day is a saying that has lasted because the fruit is extremely rich in important antioxidants, flavonoids and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.
There are less than 100 calories in a medium apple. That same medium apple contains four grams of dietary fiber, which is 17 percent of the daily recommended value for Americans, and 14 percent of your daily recommended value of vitamin C. Thanks to vitamin C and B in apples, your skin and hair benefit. Apples are free of fat, sodium and cholesterol. Crunching on an apple for fiber helps with digestion and may aid in losing weight. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. The phytonutrient quercetin that is found in the skin of apples protects your brain cells. Apples also contain boron, a mineral that helps protect bones.
Ingredients:
For the cake
11fl oz Apple cider (Strong Bow)
1½ cups plain flour
1 teaspoon baking powder
1 teaspoon mixed spice powder
1 teaspoon ground cinnamon
¼ teaspoon ginger
3 Honey crisp apples, peeled, core removed, grated
½ cup soft dark brown sugar
½ cup melted butter
2 eggs (free-range if possible)
1 cup golden sultanas
½ cup walnuts, roughly chopped (you can use your favorite nut such as pecans, brazil or almonds)
For the cream
1 cup mascarpone
¼ cup heavy cream
1 teaspoon vanilla extract
How to make:
Preheat the oven to 365◦F. Lightly spray a two-pound loaf tin. Place the cider into a medium size saucepan over high heat. Bring to a boil and cook until the cider has reduced by two thirds. Allow to cool.
Sift the plain flour, baking powder, mixed spice powder, cinnamon and ginger into a medium size bowl or onto a piece of parchment paper.
In a separate bowl, mix the apples with the sugar and butter. Then add the eggs and reduced cold cider to the apple mixture. Stir well to coat. Now add the spiced flour mixture to the apples and mix well. Fold in the sultanas and pecans.
Spoon the cake mixture into the prepared cake tin and bake in the oven for 45 to 60 minutes. It is done when a skewer comes out clean when pushed into the center of the cake. Remove the cake from the oven and allow to cool for 10 minutes before turning the cake onto a wire rack. Leave to cool completely.
For the cream, whisk together the mascarpone, cream and vanilla extract in a bowl.
To serve, place slices of cake onto plates and spoon the mascarpone cream alongside.