Sunday, April 17, 2011

Wholemeal apple and marmalade cake

Wholemeal apple and marmalade cake / Bolo integral de maçã e geléia de laranja

Back in 2009 my dear friend Valentina introduced me to Nigel Slater – it was love at first sight. His delicious recipes, beautiful garden and passionate way of speaking about food – clear without being patronizing – were a perfect combination.

I really do not know why it took me so long to buy one of his books, but I certainly started with a wonderful one. This cake is absurdly tender – despite being made entirely with whole wheat flour – and the apples go really well with the marmalade. Great with a cup of tea.

Take a look at Nigel’s website and I’m sure you’ll instantly become a fan, too. :D

Wholemeal apple and marmalade cake / Bolo integral de maçã e geléia de laranja

Wholemeal apple and marmalade cake
slightly adapted from the gorgeous Tender Volume II

1 cup (226g/2 sticks) unsalted butter, room temperature
1 ¼ cups (218g) light brown sugar, packed
4 large eggs
1 ¾ cups + ½ tablespoon (250g) whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon ground cinnamon
220g apples – I used Gala apples
125g orange marmalade
1 teaspoon vanilla extract
demerara sugar, for sprinkling (about 2 tablespoons)

Preheat the oven to 180°C/350°F. Lightly butter a 20cm round cake pan*, line the bottom with baking paper and butter the paper as well.
In the large bowl of an electric mixer, using the paddle attachment, beat the butter and brown sugar until light and fluffy. Meanwhile, sift together the flour, baking powder, cinnamon and salt, and pour back into the bowl any bits of grain that may remain in the sifter. Peel, core and roughly chop the apples (about 1cm). In a small bowl, mix the apples, marmalade and vanilla.
Add the eggs, one at a time, to the butter mixture, beating well after each addition – add 1 tablespoon of the flour mixture if the batter starts to curdle. Scrape the sides of the bowl. In low speed, add the sifted ingredients and mix only until incorporated. With a rubber spatula, fold in the apple mixture. Spoon into the prepared pan – batter will be thick. Sprinkle with the demerara sugar and bake for 1 hour and 15 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool completely in the pan.

* I used a high pan (8cm) – less than that and it won’t be large enough to hold the batter

Serves 8-10


Rosilet {Sugg-r} said...

Qué pastel tan comería un poco ahora mismo con una buena taza de cafe!

Min {Honest Vanilla} said...

I've seen Nigel Slater's books on the shelves before but his website is much more Wow ;) Thanks for sharing!

Peggy said...

What a beautiful apple cake!

Aleida said...

I can't even begin to tell you how tasty that looks! Especially the picture of those apples!

cocoa and coconut said...

We love apple cakes at my house. This looks like another great recipe!

Ellie @ Kitchen Wench said...

Sounds fantastic! One of the things that puts me off about baking with wholemeal and whole wheat flour is that in previous experience, it makes the product much denser and not as tender, but I'll file this recipe as one that's tested and worked for you!

Sophie said...

Thank you for putting the metric quantities as well! Really helpful.

Anonymous said...

Thank you so much for adding the weights of the ingredients! This was shockingly delicious - one of the first whole wheat cakes that actually remained moist. I do wish it was slightly sweeter though, but that's probably because both my apples and marmalade were very bitter.

Patricia Scarpin said...

Hey, there!
Thank YOU for letting me know how the recipe turned out! I'm so happy to hear it worked out for you.

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