Apple cake with Brandy buttercream

I’ve made this cake once before but didn’t have time to write a blog post about it so thought this time round i would make sure I could. It’s a really tasty twist on the usual apple cake with the addition of Raisins and nuts.

Although it looks like you need a lot of ingredients for this recipe they come in handy with all baking and a lot of cooking as well 🙂

Ingredients for sponge;

• 150g Unsalted butter, softened
• 300g Caster sugar
• 3 Medium free range eggs at room temperature
• 1/2 tsp Vanilla extract
• 300g Plain flour
• 1tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground ginger
• 1/4 tsp Freshly ground nutmeg
• 225ml Buttermilk
• 1 Eating apple, peeled, cored and finely chopped
• 40g Raisins
• 40g Pecans pieces

Ingredients for Buttercream;

• 85g Caster sugar
• 4 tbsp Water
• 2 Medium free range egg yolks
• 150g Unsalted butter, softened
• 1 tsp Vanilla extract
• 2-3 tbsp Brandy or dark rum

You will also need 2 x 20.5cm deep cake tins, greased and base lined with baking paper

To make the sponge;

1. Preheat the oven to 180°C
2. Add the butter and sugar to a large bowl and beat well until well combined and fluffy
3. In a seperate bowl mix the eggs and vanilla extract until just combined
4. Gradually add to the butter, sugar mix and beat well ensuring it’s all well mixed together
5. Into a bowl sift the flour,  Bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg.
6. Add a third of this to the main mix and fold in with a metal spoon or spatula. Then add a third of the Buttermilk and repeat until all the flour and Buttermilk has been used ensuring the mixture is well combined after each addition
7. Then fold in the apple, Pecans and raisin gently
8. Divide between the two cake tins and bake in the oven for 30mins until golden brown on top and a skewer comes out clean from the middle
9. Leave to cool completely whilst you make the buttercream

To make the buttercream;

1. Put in the sugar and water into a small heavy based pan and heat on a medium heat until the sugar dissolves
2. Bring to the boil and heat to 110°C checking with a sugar thermometer
3. Whilst the sugar is coming to the boil place the egg yolks in a heat proof bowl and whisk for a few seconds until slightly foamy
4. When the sugar reaches temperature pour it into  the egg yolks whisking constantly until the mixture thickens, comes a moose like consistency and pales cooling completely
5. Mix in the butter, followed by the vanilla extract and either the rum or brandy to taste
6. The buttercream needs to spreadable but also hold its shape So if too runny then cover and place in the fridge for a short while

To make the cake;

1. Place one half of the cake topside down and spread half of the buttercream over the cake
2. Add on the other half of the cake and spread over the rest of the Buttercream

This is a really fantastic cake and tastes lush. I hope you’ve enjoyed reading this.

Until next time happy baking xxx