This year, I decided to stay away from traditional mincemeat pies (but might come back to those, after the Xmas season !), the gingerbread figures etc. Have turned to a simple, but delicious cake that will accompany me over this week’s morning coffees.
- 200 gr all-purpose flour
- 200 gr caster sugar
- 250ml whipping cream
- 2 eggs
- 80 gr dry cranberries (leftover from Thanksgiving)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 cooking apples
- dark brown sugar
- 2 tsp cinnamon powder
- 1 or 2 Tbsp milk
- 1/8 tsp salt
Heat the oven to 350’F (180’C). Peel, core and quarter the apples. Using a mandoline slicer, slice them and sprinkle with lemon juice, to prevent browning.
Slightly whip the cream, add one egg at a time, Sieve the flour, baking powder and baking soda together. Transfer the cream/eggs mixture to the bowl o a food processor, I am using the Kitchen Aid with the spatula mixer blade, set to low-speed and spoon in the flour mix, one spoon at a time, until well incorporated. Should the mix look to dry, add one spoonful of milk; the batter should not be runny, but rather firm.
Sprinkle the apple slices with cinnamon, add the cranberries. Ladle the batter onto the apple slices and mix thoroughly (but do not over-mix, not to break the apple slices).
Spray a spring-cake tin with PAM (or grease with butter) line it with parchment paper and transfer the batter into it.
Sprinkle with brown sugar, a little salt, and some more cinnamon powder.
Transfer to oven for 50 minutes or toothpick inserted in the center of the cake will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the cake to the oven and continue baking. Remember to set the timer again! I usually check after 3-4 minutes if the cake isn’t quite done when I first test it.
Remove from oven when done, and cool completely on a cooling rack. Decorate with icing sugar (I used a festive, seasonal starred pattern here).
Serve with a dollop of whipped, sweetened, cream.