John Torode's apple cider cake with blackberry cider sauce
John’s continuing his two-wheeled tour of Somerset as he cycles across the Mendip Hills, up the Strawberry Line and down to an apple orchard to find out how they make Thatchers Cider. He finishes his beautiful day by making a delicious apple and cider cake amongst the orchard vines.
Apple cider cake with blackberry cider sauce
Serves: 8-10
Ingredients
For the cake:250g butter250g caster sugar1 tsp vanilla extract or essence4 eggs, beaten300g plain flour1 heaped tsp baking powder
For the apple compote:2 granny smith apples1 bramley apple50mls maple syrup 200ml cider 2 tsp cinnamon
For the topping:200g blackberries plus 100g cut in half 150ml cider Grind of black pepper 2 tbsp soft brown sugarCrème fraiche1 tbsp icing sugar3-4 tbsp crème fraîche1 tbsp icing sugar
Method
For the apple compote:
1. Peel and core the Granny Smith and Bramley apples and then cut them into wedges. Place them in a saucepan with the maple syrup, cider and cinnamon on a medium heat.
2. Bring to the boil and cook uncovered for 10 minutes, until the Granny Smith wedges have become soft and the Bramley apple wedges have become mushy. Stir then place on a plate to cool.
For the cake:
1. Preheat the oven to 180℃.
2. Cream the butter, sugar and vanilla together until light and fluffy.
3. Very slowly add in the beaten eggs until combined.
4. Fold in the flour and baking powder until combined.
5. Then fold in the apple compote until combined.
6. Pour the cake into a 20cm round greased and lined cake tin and bake for 35-40 minutes, until golden and crisp on top.
For the topping:
1. Place 200g of blackberries, cider, black pepper and brown sugar into a pan and bring to the boil.
2. Cook for 5 minutes, then mash well. Stir in the halved blackberries to finish the blackberry cider sauce.
3. Remove the cake from the tin and place upside down on a cake stand or plate.
4. Decorate the top of the cake with crème fraîche, blackberry cider sauce and a dusting of icing sugar.