Project Description

In response to what I can do with my 2021 last apple harvest, apple cakes came first. This is the second apple cake made towards that. 

This apple sheet cake is so easy to make. It’s also a one bowl cake, and can be made with a whisk, food processor or hand mixer. 

ABOUT THE RECIPE 

It’s made with diced apples and topped with a coconut custard cream. 

One distinct thing about this cake is that it’s light; light in flavor, light in texture, light in effort and amount of time. The spices used (nutmeg and cinnamon) are in small amounts, providing just a hint of their aroma and flavor rather than in excess.

Full Recipe in Details

STARTING GUIDE

  • Pastry: Apple Sheet Cake

  • Prep  Time: 20 mins

  • Baking time: 60 mins

  • Total Time: 1 hr, 20 mins

INGREDIENTS

  • 300 g Flour

  • 160 g sugar

  • 400 g diced apples

  • 10 g Baking powder

  • 70 ml yogurt

  • 2 Eggs

  • 130 ml Sunflower oil

  • 4 g Salt

  • 3 Tbsp lemon juice

  • 30 ml brandy

  • 1/2 tsp Cinnamon 

  • 1/2  tsp Nutmeg

  • Coconut custard cream 

    1 cup Coconut milk

    25g butter

    30mls brandy

    pinch of salt

    40g sugar

    1 TSP flour

GUIDE / INSTRUCTIONS

  • Peel and dice apples. Sprinkle lemon juice, toss together and set aside

  • Using a hand mix, whisk egg and sugar for one minute

  • Add oil, mix and add in the rest of the ingredients except diced apples

  • When batter is well mixed, mix in apples and transfer to a prepared 20cm x 15cm sheet pan

  • Bake for 60 minutes @150⁰

Coconut custard cream 

  • On low heat, melt butter in a pan. Add flour and mix with a whisk. Whisk for about one minute to cook the flour

  • Add in milk, sugar and a pinch of salt

  • Increase to medium heat, stir continuously until sauce thickens. Stir in brandy and vanilla

STORAGE

Store in fridge for 4 days. To keep for longer, store in freezer for 1 month. When frozen defrost completely at room temp before serving.

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