Apple Raspberry Cider Caramel Candy Cake
After recently enjoying a thirst quenching cider while out at the pub one Friday sunny lunch it got me thinking of baking a cake with cider as the key ingredient.
This particular cider was a raspberry flavor but I wanted to trial a few flavor combos, focusing on traditional cider flavors as well as the raspberry one I was enjoying.
The experimenting in the kitchen included raspberry cider, pear cider and apple cider, in which I played around with grated apples, grated pears and raspberries as complementary ingredients to the alcohol.
After around 7 different cake variations I ended up completely satisfied with the long-shot winner of apple cider, raspberries, apples and caramel chew candy. The candy being a bit of a last minute addition to this recipe, in which was added to gave the extra unusual twist I was looking for, unsurprisingly working hand-in-hand with the apple it also worked with the raspberry.
A delicious almost pudding like cake, one bite and you will be going back for a second piece…or if you are like me a third!
- 135g butter, softened
- 100g brown sugar
- 3 eggs
- 2 small apples, peeled and cored (135g apple)
- 90g caramel chew candy
- 80ml apple cider
- 225g self raising flour
- 1+ 1/2 tsn baking powder
- 90g raspberries
- 200ml apple or raspberry cider
- 100g caramel chew candy
- 90g butter, softened
- Pre-heat the oven to 170c degrees and line a 30cm cake tin with baking paper.
- Whisk the butter and sugar with electric beaters for 5 minutes or until pale and fluffy.
- Add the eggs one at a time, beating between each addition.
- Grate the apple and add to the egg mix.
- Dice the caramel chews into small pieces, add to the egg mix and stir until combine.
- Pour the cider into the egg mix.
- Sieve the flour and baking soda into the egg mix and whisk on low with electric beaters for 30 seconds or until just combine.
- Add the raspberries and fold through the mix until just evenly combine.
- Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the tin for 5 minutes before inverting onto a cooling rack until cold.
- Meanwhile make the icing by placing the 200ml of cider into a saucepan on a medium heat until reduced down to 80ml.
- Add the 100g of caramel chews and whisk with a hand whisk off the heat until smooth and glossy.
- Once the caramel mix has cool to room temperature whisk 100g of the caramel mix with the 90g butter with electric beaters until light and fluffy.
- Cut the cake in half horizontally, spread the caramel icing onto the top of the bottom cake layer, top with the second layer.
- Place the remaining caramel back on the saucepan until just lukewarm and pour over the top of the cake.
- Serve and enjoy!
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