This is a moist delicious cake with full-flavored spices and warming cider, it is really nice topped with the yogurt icing but you can simply serve it with Greek yogurt (a lot less sugar involved). Delicious with apple puree or blackberry compote.
750ml Apple cider (your choice)
25ml maple syrup
280 gr butter
2 tsps vanilla extract
5 large eggs
320 g cream flour
1 tsp ground cinnamon
½ tsp baking powder
½ tsp ground allspice
½ tsp grated nutmeg (freshly grated if possible)
¼ tsp cloves
¼ tsp salt
- Bring the apple cider to a boil in a medium saucepan over medium-high heat. Simmer gently until it has reduced to around 200ml.
- Remove the cider from the heat and add the maple syrup, allow to cool.
- Preheat and oven to 160 C.
- Carefully grease and flour a 10-inch bundt cake pan and set it aside.
- Sift together the dry ingredients (flour, spices, baking powder, and salt).
- Cream the butter, sugar, and vanilla until the mixture is light and fluffy.
- Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition.
- Next add half of the dry ingredients to the creamed butter-egg mixture and fold in until most of the flour is incorporated.
- Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients.
- Spread the batter into the prepared pan and bake it in the centre of the oven for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes. Then carefully turn out onto a wire rack to cool.
- When ready to ice (optional) place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.
140g Greek yogurt
550g icing sugar
½ tsp vanilla extract
- Put the Greek yogurt, vanilla extract, salt, and icing sugar sugar in the bowl of an electric mixer.
- Start mixing on the lowest speed (so you don’t make a mess) .
- Once the sugar has mixed in a bit, raise the speed to medium and mix until fully incorporated, remember to scrape down the sides of the bowl as needed.
- The mixture will begin to thicken; but will have a different texture than a classic butter cream.
- Ideally do a crump coat first and chill – as the icing is very sticky, but if you don’t have time just blob on plenty of icing and don’t try and spread it.
- Allow to sit for an hour or so somewhere cool for the icing to set up.
- Serve slices of the cake at room temperature with blackberry compote and juices.
100ml apple juice or cider
2tsp cornflour wet with a tbsp or two of water
- Bring the blackberries and juice to the boil. Simmer for a minute or two until blackberries are just tender.
- Stir in the cornflour to thicken and simmer for another half a minute to cook out.
- Tip into a clean shallow container to cool.
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