Our Mother’s Day Apple Cake is a real showstopper. Two delicious apple cakes, sandwiched together with whipped cream and topped with beautiful apple roses, this cake is the perfect way to treat your Mum on Mother’s Day and make her feel extra special! The apple sponge is lightly spiced with cinnamon to complement the apple and the whipped cream between the sponge cakes adds a balanced sweetness.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
400g caster sugar
4 tsp (heaped) cinnamon
240ml Mellow Yellow Rapeseed Oil
12 apples either cooking or eating apples
2 eating apples (for the apple roses)
550g plain flour
4 tsp baking powder
(Optional: whipped cream)
Preheat oven to 180°C and grease and line two 9 inch round tins.
Mix the eggs, sugar, cinnamon and oil in a bowl. Peel and chop 12 apples (into approx 3cm pieces), adding them to the wet mixture - making sure they are coated to keep their colour. Mix the baking powder thoroughly into the flour, then add them to the wet ingredients in the bowl and mix well. Pour your mixture into two tins.
Peel the remaining 2 apples, core and quarter. Slice the quarters thinly and then blanch the slices for a couple of minutes in hot water. To make the apple roses, take the first slice and wrap around itself into a tight curl, then take your next slice and wrap this around, making sure to cover the seam. Continue to do this with 2 or 3 more slices until you have created a rose. Push your roses into one of your cake mixtures ready for baking.
Bake for approximately 55 minutes. Cool on a cooling rack
Once cooled, sandwich your cakes together with freshly whipped cream and serve,