Red Wine Apple Cake

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Apples these days are in-season most of the year and what better way than to make use of this fruit by incorporating into a lovely poached wine apple cake.  The thick slices of poached apple in red wine are cradled in a lovely light and tenderly flavoured spiced wine cake perfect as part of an afternoon tea.

apple spelt cake

I had a bottle of red wine left opened with reserved wine  ( in this case a bottle of Pinot Noir ) from our New Years Celebrations, and as I am not one to waste a good bottle of red using this wine to poach the apple was a brilliant way to kill two birds with one stone so to speak.

The apples when poached in the wine infusion, turn a brilliant red making them look very dramatic.  Always use fresh apples for this recipe, do not substitute with tinned apples.

Red Wine Apple Cake

Red Wine Apple Cake

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

A gorgeous tea cake, with poached red delicious apples in red wine and spices.

Ingredients

Spiced Red Wine Apple Syrup

  • 4 red apples
  • 2 cups red wine
  • 1/2 cup sugar
  • 2 cloves
  • 1 cinnamon stick
  • 1 star anise

Cake Mix

  • 150g unsalted butter - room temperature
  • 2 medium eggs
  • 3/4 cup caster sugar
  • 3/4 Cup Spelt Flour
  • 1 cup Self Raising Flour
  • 1/2 teaspoon baking powder
  • 1 cup milk ( Dairy or Non-dairy )
  • 1/2 cup reserved apple wine syrup

Instructions

  1. Place the red wine in a saucepan with the water, spices and sugar.
  2. Gently simmer, stirring until the sugar dissolves.
  3. To start, when the wine heats, the aroma of the wine will dominate, but as the alcohol evaporates the spices will infuse into the emulsion and dominate.
  4. Gently simmer for a further 5 minutes, with the lid on the saucespan.
  5. Cut, core and peel each apple in half. With a sharp knife, make fine cuts three quarters of the way down in each half.
  6. Place the apple halves into the syrup and simmer in medium heat with the saucespan lit on until the apples soften but not falling apart. If your finding some of your liquid is evaporating, add a little bit of water.
  7. Remove the apples, reserve the (1/2 cup) syrup for use in the cake.
  8. Reduce the remainder of the syrup until syrup consistency.
  9. Discard spices.
  10. Beat the room temperature butter with the sugar until light and fluffy. Add one egg at a time, and beat in between each addition.
  11. Sift the flour with the baking powder together, and beat into the butter mixture the flours and liquids ( milk and syrup) by alternating the two.
  12. You may need a few more tablespoons of milk if your dough is a little thick. The milk should be at room temperature.
  13. Prepare your medium sized loaf pan ( not the large bread variety ) - use a standard sized loaf tin. by lining with baking paper. This is important to do so this way.
  14. Pour in your batter, and place the poached apples on top, gently without pressing down. You don't want the apples to sink into the middle.
  15. Bake in a moderate oven ( 170 degrees ) for approximately 40 minutes. Your cooking time may vary depending on your oven, how it holds and produces heat as well as the temperature and consistency of your cake when placed in the oven.
  16. Allow to cool, remove from cake tin and brush on reduced syrup.
 

 

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