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Apple, ginger and creme fraiche cake

Stephanie Alexander
Stephanie Alexander

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Apple, ginger and creme fraiche cake
Apple, ginger and creme fraiche cakeMarina Oliphant

A moist, elegant cake that plays with textures and flavours.

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Ingredients

For the crust

  • 200g ginger nut biscuits

  • 80g unsalted butter, melted

For the filling

  • 1 cup brown sugar

  • 2/3 cup plain flour

  • ½ tsp ground cinnamon

  • ½ tsp ground ginger

  • 1kg dessert apples (any variety), cored and halved

  • 500g creme fraiche or sour cream

For the topping

  • 4 tbsp crab-apple or apple jelly

Method

  1. Preheat oven to 180C.

    For the crust

    Butter the base of a 24cm springform tin and line it with a circle of baking paper.

    Process ginger nut biscuits until finely ground. Tip into a bowl and mix in the melted butter.

    Press into the base of the tin, flatten the crumbs by tamping lightly with a glass tumbler. Refrigerate while you prepare the filling.

    For the filling

    Whiz the brown sugar with the flour and spices in the food processor for a minute. Set aside until needed.

    Place the flat surface of each halved apple on a board and cut 5mm slices.

    Place apple slices in a very large bowl. Spoon over the creme fraiche or sour cream and mix with the apples (best to use your hands). Tip in the sugar/flour mixture and again, using your hands, lift and mix until all the apples are thoroughly coated (very messy).

    Start layering the apples over the crumb base. Continue until all apples are used up.

    Bake for 45 minutes to 1 hour or until a skewer inserted in the cake slips easily through the apples. Cool completely and then refrigerate overnight.

    For the topping

    Melt crab-apple or apple jelly in a microwave or in a bowl over warm water. Spoon over cake. Return to the refrigerator until jelly has set, then remove the ring from the springform tin. Slice with a serrated knife. Can be served with thick cream, yoghurt or ice-cream.

    This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

    Perhaps second only to chocolate desserts in popularity, one could cook a different apple pie, cake or tart every day of the year and still not exhaust the repertoire. I have included one more to add to your collection. Once, one could buy Calvados-flavoured creme fraiche, which made this cake even more delectable, but I haven't seen it for a while.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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