Apple syrup cakes
September 28, 2008 in Uncategorized
Remember the left-over apple pulp from this?
I found a recipe for apple muffins here.
I used the batter ingredients as a guide for my cakes.
Instead of the 250 ml finely chopped apple the recipe called for, I simply added the apple pulp I had, along with some cinnamon, a few tablespoons of Demerara sugar and a bit more milk than what was called for.
On reading the recipe now, I see that I forgot to add the butter.
However, it didn’t seem to make a huge difference to the texture of the cakes; a firm springiness, which I was quite pleased with.
While the cakes baked, I prepared a simple syrup using Demerara sugar, castor sugar, butter and milk.
This was heated on the stove, until well blended.
Once the cakes were done and out of the oven, they were cut slightly to level them.
The syrup was poured over, and once the cakes cooled completely, they were decorated with whipped fresh cream and a sprinkling of cinnamon sugar.
Originally blogged here.
Collywolly said on September 28, 2008
Oooooh this looks fabulous S. Have a great week xxx
sugarlicious said on September 29, 2008
*droooool*
homemadeheaven said on September 29, 2008
Fruit pulp is often used as a substitute for the oil in baking – well done! These look delish!