{"id":462,"date":"2009-09-27T15:14:23","date_gmt":"2009-09-27T15:14:23","guid":{"rendered":"http:\/\/davstott.me.uk\/?p=462"},"modified":"2009-09-27T16:11:58","modified_gmt":"2009-09-27T16:11:58","slug":"slighty-purple-apple-cake","status":"publish","type":"post","link":"https:\/\/davstott.me.uk\/index.php\/2009\/09\/27\/slighty-purple-apple-cake\/","title":{"rendered":"Slighty purple apple cake"},"content":{"rendered":"

Autumn is also the season for apples and what better way to enjoy them but in a light sponge that just happens to include some of the left over plum syrup. A sponge is one of the easiest cakes to make, an all-in-one method involving 3 parts flour to one part each of butter and sugar and a power whisk. <\/p>\n

Whilst the batter is distinctly mauve to it, the cake ended up not very purple at all. It tastes pretty good and stayed pretty moist for a few days now, so I’m happy with the result. Next time, I would gently simmer the apple chunks in some more plum syrup for added purple.<\/p>\n

Ingredients<\/h2>\n

165g self raising flour
\n55g softened butter
\n55g granulated sugar
\n1 tsp ground cinnamon
\n3 peeled eating apples
\n1 beaten egg
\n100ml plum infused syrup<\/p>\n

Method<\/h2>\n

Preheat your oven to 180 degrees C<\/p>\n

Cream the egg, butter and sugar together with the whisk, then sieve in the cinnamon and flour whilst continuing to whisk. <\/p>\n

When you’ve got it to a consistency of fine breadcrumbs, add the syrup in small doses and continue to whisk. You’re aiming for an airy light, creamy consistency that can still hold its shape.<\/p>\n

Finely dice two of the apples and gently fold into the cake batter.<\/p>\n

\"Slightly<\/a>

Slightly purple cake batter in the tin<\/p><\/div>\n

Core, and thinly slice the remaining apple and lay it out along the bottom of your cake tin. Pour over the rest of the batter and gently press it into shape.<\/p>\n

Bake in a warm oven for 20-25 minutes, until the top has turned golden brown.<\/p>\n

Leave to cool for 5 minutes, then turn out onto a rack to finish cooling.
\nUse another tablespoon of the plum syrup to make some icing if you prefer.
\n

\"Slightly<\/a>

Slightly purple apple cake<\/p><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

Autumn is also the season for apples and what better way to enjoy them but in a light sponge that just happens to include some of the left over plum syrup. A sponge is one of the easiest cakes to make, an all-in-one method involving 3 parts flour to one part each of butter and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-462","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/comments?post=462"}],"version-history":[{"count":3,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/462\/revisions"}],"predecessor-version":[{"id":473,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/462\/revisions\/473"}],"wp:attachment":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/media?parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/categories?post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/tags?post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}