Seductive Cake

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Cinnamon Apple and Lemon Velvet Cake

Here is a heart stopping recipe for a mouth melting cinnamon apple and lemon velvet cake. Soft cinnamon apples with melting lemon cake and a drizzle of tangy lemon icing, you can’t beat this moist velvet cake. Perfect for a Sunday afternoon tea with friends or a rest for the family. This cake is delicious served warm from the oven with a drizzle of tangy lemon icing.

 

Ingredients:
1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
1/2 lemon, zest
Cinnamon Apples
2 large granny smith apples, peel, core and 3 cm dice
1 tbsp. golden syrup
1 tsp. cinnamon
50gm butter, melted
Icing
1 cup icing sugar, sifted
1 lemon juice

Method:

  1. Pre-heat oven to 170 degrees, line small cake tin  and large muffin tin (6) with baking paper and light coating of oil to elemental the cake sticking.
  2. Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
  3. Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well, whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
  4. Combine apples, cinnamon, golden syrup and butter in a bowl toss so all apple is coated.
  5. Line cake and muffin tins with cinnamon apples, place pour over cake batter and bake cake  for 30-35 minutes  and muffin size for 18-20 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
  6. Cool in tin,  the cake will drop dramatically in size but don’t worry this is how it’s supposed to be.  Run knife around the edge of the cakes and  flip upside down onto a cooling rack, remove baking paper.
  7. Combine icing sugar and lemon juice plus 4 tbsp. boiling water, stir until runny.
  8.  Drizzle over warm cakes and serve with unsweetened plain yoghurt or on its own.

Makes: 6 mini cakes and 1 small cake

Sift dry ingredients.

Sift dry ingredients.

Add lemon zest.

Add lemon zest.

Combine golden syrup and cinnamon in a bowl.

Combine golden syrup and cinnamon in  a separate bowl.

Add diced  apple and melted butter.

Add diced apple and melted butter.

Mix to coat all apple.

Mix to coat all apple.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Whisk wet ingredients into dry.

Whisk wet ingredients into dry.

cake batter.

cake batter.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

3/4 fill cake tin with batter.

3/4 fill cake tin with batter.

3/4 full muffin tins with batter.

3/4 full muffin tins with batter.

Make lemon icing add lemon juice to icing sugar,

Make lemon icing add lemon juice to icing sugar,

Perfect consistency = runny.

Perfect consistency = runny.

Baked muffins.

Baked muffins.

Drizzle icing over warm cakes and serve.

Drizzle icing over warm cakes and serve.

Finished large cake.

Finished large cake.

Turn upside down on cooling rack remove baking paper.

Turn upside down on cooling rack remove baking paper.

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Individual cinnamon, apple and lemon velvet cake.

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