Gina and I go back a long way now. She first came to me in a bid to finish off some internship hours that she needed after doing a wonderful Jude Blereau intensive course. I think I was more of a holiday than intensive, but the hours were done and Gina came to work for me after that. She has since moved on and is running her own classes; Check them out for Perth peeps at The Passionate Pantry as well as more of her amazing recipes. This beautiful recipe is another one of her amazing reportoire and we are delighted to share it with you here. Enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Tablespoon Butter BUY
- 4 Teaspoons dark brown sugar
- 2-3 large apples, cored and cut into eighths
- 500 Grams apples, washed, cored and quartered
- 200 Grams Extra Virgin Olive Oil (EVOO) EVOO BUY
- 200 Grams light muscovado sugar (or brown sugar)
- 3 large eggs, room temperature
- 150 Grams sour cream
- 380 Grams white spelt flour, or plain white flour
- 60 Grams rolled oats
- 3 Teaspoons baking powder
- 1 1/2 Teaspoon bicarb soda
- 1 Teaspoon Pink Salt Flakes pink salt flakes BUY
- 3 Teaspoons ground cinnamon
- 3 Teaspoons ginger
- 1 Teaspoon allspice
- 1/2 Teaspoon nutmeg
- Cinnamon sugar for dusting cake
Place rack into middle of oven, and preheat to 160ºC fan forced.
Grease and line 24cm round cake tin.
Spread butter over base of tin and sprinkle with the dark brown sugar.
Place the apples cut in eighths in a circle on the base, starting from just inside the rim and working your way around the tin.
Place the 500g of quartered apples into Thermomix bowl and chop 5 sec/speed 6. Scrape down sides of bowl.
Add oil, sugar, eggs and sour cream and mix 10 sec/speed 5. Scrape down sides of bowl.
Add flour, oats, baking powder, bicarb soda, salt and spices and mix 10 sec/speed 5. Scrape around top and sides of bowl, and mix for another 2 sec/speed 5 to ensure all the mix is incorporated.
Pour batter over apples in cake tin being careful not to dislodge them. Bake for 60 minutes, turn tin around and bake for a further 15 minutes or until a skewer inserted comes out clean.
Rest for 20 minutes before removing and placing on a cake rack to cool.
Serve dusted with cinnamon sugar.
Instead of dusting with cinnamon sugar, glaze the top with ½ cup apricot jam warmed with 1 tbsp hot water and pushed through a sieve … spread over the cake whilst it is still warm … it will set as it cools.