Apple Cider Cake with Mascarpone

A spiced apple cake made with reduced cider, topped with cinnamon-infused mascarpone cream for a rich finish.

Baking Vegetarian Dessert Apple Autumn

Estimated Nutrition

Calories

974.2

kcal / serving

5845.2 kcal total

Carbs

101.3g

per serving

607.8 g total

Fat

58.2g

per serving

348.9 g total

Protein

11.4g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Soda

150

Soft Dark Brown Sugar

Dairy

150

Butter

melted

piece

Egg

free-range

250

Mascarpone

Cream

a splash

Fruits

piece

Apple

peeled and grated

200

Golden Sultanas

GrainsCereals

300

Plain Flour

Liquids

330

Cider

good-quality

NutsSeeds

tsp

Mixed Spice

tsp

Cinnamon

pinch

Nutmeg

grated

100

Pecan

chopped

tsp

Ground Cinnamon

Method

Serve a slice of cooled cake with a spoonful of the cinnamon cream.

Sift the flour, baking soda, and spices into a mixing bowl.

Boil the cider in a saucepan until it reduces by two-thirds and leave to cool.

Cream the sugar and butter together then stir in the grated apple, eggs, and reduced cider.

Fold the wet mixture into the dry ingredients along with the sultanas and pecans.

Preheat the oven to 180°C.

Bake in a greased 20cm cake tin for 45-60 minutes until springy.

Whisk together the mascarpone, cream, and cinnamon for the topping.