Apple & Elderflower Drizzle Cake


The Great British Bake Off is back! Well it was what 2 weeks ago? Every year I say I'm going to bake along with the Bake Off and every year I don't. I like baking and I enjoy the show, but I hate feeling like I have to bake something I don't want to bake just to tag along.

But every year there is that part of me that wants to tag along! I want to be apart of all the social media groups that are baking along and take part in all the competitions held by Lakeland and Dunelm and other various kitchenware companies.


I just can't get my act together. I made a drizzle cake, the one I'm about to share with you two days after the first episode! Yay great, but I'm only just blogging about it. Oops. I also had all the ingredients to make Viennese Whirls and I still have all the ingredients sitting in my cupboard. Oops again. And there is no way I'm going to prepared for this week! Bread.

However, I will be watching every week and maybe I'll be able to sort it out and actually bake something and blog it all in the same week? Although please don't hold me to it.


Apple & Elderflower Drizzle Cake

2 granny smith apples, diced
juice and zest of one lime
2 tbsp sparkling elderflower presse
300g plain flour
1 tsp baking powder
100g ground almonds
250ml sunflower oil
250g caster sugar
4 large eggs, 3 separated
1 tsp vanilla extract

Drizzle
2 tbsp sparkling elderflower presse
juice and zest of one lime
50g demerara sugar

Heat the oven to 160C and grease the bundt with butter and dust lightly with flour.
Mix the diced apples with the juice and zest of the lime along with the elderflower presse.
Combine the flour, baking powder, and almonds and leave to the side.
Beat the sunflower oil, 125g of the sugar, 1 whole egg and 3 yolks plus the vanilla until completely combined it should be lighter in color. Fold in the dry ingredients and just the juice from the apples.
In a separate bowl whisk the 3 leftover egg whites until stiff peaks form. Add the leftover 125g of sugar and whisk until thick and shiny. Gently fold it into the cake batter a third at a time. Last, but not least, fold in the diced apples.
Gently pour/spoon the batter into the prepared bundt pan and bake for 45 minutes or until a skewer comes out clean. Leave to cool for about 10 minutes before carefully turning the cake out of the pan gently poke holes around the cake.
Leave mixing the drizzle ingredients together until you finished the last step. You don't want the sugar dissolving in the liquid you want it to be a bit crunchy where the sugar doesn't soak all the way through. Leave to cool completely before serving!


notes: recipe is inspired from a BBC Good Food recipe found in their 2016 calendar.

2 comments:

  1. Hello! I'd love to make the cake but do I have to make it in a bundt tin? Do you think it would work in a standard tin? Thanks! Sophie

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    Replies
    1. You can, it is from my experience that you should keep the oven temperature the same and give it longer time in the oven. It is a lot of batter so two 8 inch/20cm inch tins or a deep 10in tin? I haven't done it so it would be a trial and error thing!

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