A delightful apple cake made with white chocolate and lightly flavoured with rose. Chunky pieces of white chocolate caramelise as the cake bakes and create a delicious toffee apple flavour. The cream cheese icing is totally lush and raises the bake up to a higher level than just a simple traybake.
Prep Time30 minutesmins
Cook Time30 minutesmins
Course: Afternoon Tea
Cuisine: British
Keyword: apples, cake, rose, traybake, white chocolate
275gflour(I used half wholemeal, half plain white)
½tspbaking powder
1tspbicarbonate of soda (baking soda)
1pinchsea salt
400gappleswindfalls, Bramley's or other cooking apples are best
150glight muscovado sugar
125mlsunflower oil
1tspvanilla extract
4tbsprose syrup
2large eggsseparated (I used duck eggs)
50gwhite chocolatechopped into small chunks
Cream Cheese Icing
75gunsalted buttersoftened
75glight muscovado sugar
175gfull fat cream cheese
3tbsprose syrup
Instructions
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4)
Sift the flours into a bowl with the baking powder, bicarbonate of soda and salt.
275 g flour, ½ tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 1 pinch sea salt
Peel, core and finely chop the apples. Then stir them through the flour to stop them browning.
400 g apples
In another bowl whisk the sugar and oil together.
150 g light muscovado sugar, 125 ml sunflower oil
Add the vanilla extract and rose syrup then whisk some more.
1 tsp vanilla extract, 4 tbsp rose syrup
Whisk the egg yolks, keeping the whites separate in a third bowl.
2 large eggs
Make a well in the flour and pour the egg mixture in. Stir gently from the middle outwards to mix the ingredients together.
Stir in the chocolate chunks
50 g white chocolate
Whisk the egg whites until stiff, then fold them carefully into the batter, trying not to lose too much air.
Scrape the batter into a 20 cm (9") square silicone cake mould or lined tin and bake in the middle of the oven for 30 minutes or until firm to the touch and golden in colour.
Leave in the mould to cool for ten minutes then turn out onto a wire rack to cool completely.
Cream Cheese Icing
Cream the butter with the sugar until light and fluffy in texture.
Swap the rose syrup for maple syrup if you prefer.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.