Warm apple coffee cakes

Cooking Time

25 minutes

Ingredients (serves 4)

• 2 granny smith or golden delicious apples, peeled
• 1/3 cup sultanas
• 1/3 cup brown sugar
• 1 cup self-raising flour, sifted
• 1/4 cup walnuts, chopped
• 2 tablespoons light olive oil spread
• 2 teaspoons instant coffee powder
• 1 tablespoon boiling water
• 2 eggs, lightly beaten
• 2 tablespoons reduced-fat milk
• 2 x 150g tubs vanilla creme fruche

 

Method

1. Preheat oven to 180°C. Lightly grease four 1-cup capacity ovenproof ramekins. Coarsely grate apples into a large bowl. Add sultanas, brown sugar, flour and walnuts. Stir until well combined.
2. Place spread in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until melted. Dissolve coffee in boiling water. Stir into spread. Add eggs and milk. Mix well. Add coffee mixture to apple mixture. Stir until well combined.
3. Spoon mixture into prepared ramekins until almost full. Bake for 22 to 25 minutes or until a skewer inserted into the centre comes out clean. Serve warm with fruche.

Notes

• To reheat cakes, turn onto a microwave-safe plate and cover with damp paper towel. Microwave on MEDIUM (50%) for 2 minutes or until just warm.
• You can also bake these cakes in a texas muffin pan. Turn out to serve.

Whole mandarin pistachio cake

This irresistibly moist mandarin and pistachio nut cake is sure to be a welcome addition to your baking repertoire. 

Ingredients (serves 8)

• 2 large (about 300g) mandarins
• 200g unsalted shelled pistachios
• 4 eggs
• 1 cup (200g) brown sugar
• 1 tsp baking powder
• Glace orange rind, to serve
• Thick cream, to serve

 

Method

1. Place mandarins in a medium saucepan and cover with cold water. Place a saucer over the top to keep mandarins submerged. Place over high heat and bring to the boil. Remove from heat and drain. Return mandarins to the saucepan and repeat the process 2 more times (this will reduce the bitterness of the rind). Return mandarins to the pan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and cook, covered, for 1 hour or until very tender. Drain well. Set aside for 1 hour to cool.
2. Preheat oven to 180°C. Grease and line the base and side of a round 17cm (base measurement) cake pan with baking paper.
3. Place the pistachios in the bowl of a food processor and process until very finely chopped. Set aside. Cut mandarins into quarters and remove any pips. Place in the bowl of a food processor and process until smooth.
4. Use an electric mixer to whisk eggs and sugar in a large bowl until thick and pale. Add mandarin mixture, pistachio and baking powder and use a metal spoon to fold until just combined. Pour into the lined pan and bake in oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool in the pan.
5. Top with thinly sliced glace orange rind, if desired. Serve with thick cream.