Another menu item from Rootmaster was an Apple and Rum Cake, not so very different from a recipe I'd bookmarked on David Lebovitz's blog for veganising later. So that was my cue for this cheeky little pudding.
It is more of a pudding than the sort of cake to be devoured in slices with coffee, but it's nice warm or cold served with some banana ice cream enlivened with 50g of sugar and a slug of Calvados instead of the lemon juice.
I used Pommeau for flavour mainly because I've had the end of a bottle sitting on the kitchen table for some days now and it needed to be used but it's appropriate, a sweet apple alcohol in a sweet apple cake. If you don't have it substitute Rum (mine is still in France) or Brandy.
130g Self raising flour (or plain flour sieved with 1 tsp. baking powder)
120g non-dairy yoghurt
150g sugar
50ml Pommeau
80g light vegetable oil
400g peeled and chopped apples - I used Bramley's Seedling and Russet, choose anything well flavoured.
A pinch of salt.
You will need a 20 cm springform or loose bottomed cake tin for this. Grease and flour it well.
Mix the yoghurt and oil together, then add the flour and salt. Beat it all together well then add the Pommeau and stir it in.
Fold the apple pieces, the chunks should be about 2cm square but apples don't lend themselves to precision like that, into the batter and pour into the prepared tin, smoothing it level.
Bake at 180C for an hour. This is a moist cake but a skewer or toothpick should come out clean at the end of this time, if not, leave it a little longer.
Serve warm or cold with ice cream or custard.
3 comments:
That looks so delicious, I need to make this asap!
The cake looks so pretty and rich and delicious. Reading about the Pommeau made me want some.
I found your blog while Googling for a recipe to use up a bottle of Pommeau brought back from France some years back and never opened.
Many thanks. I'm going to try it.
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