Friday, 2 June 2017

Apple & Cinnamon Rose Cake

The past week, this recipe has sure been hassling me. From being overly moist to getting the apple rose how I wanted, it has been a struggle. The third attempt was successful... or was it the fourth?

With a 50/50 ratio of brown and white sugar, I managed to get the super moist apple and cinnamon rose cake I've been hoping for, with a deep flavour from the brown sugar. In the recipe, I recommend using Granny Smith apples. The tartness works wonders. As you can see from the pictures, any apple will work well. When it came to polishing this recipe off I used some Royal Gala's as I was unable to get some Granny Smiths.

From your first slice, you will become addicted to this apple and cinnamon rose cake. The aroma from the cinnamon entices you into this lightly crisp top to the cake, a wonderfully moist and light base then the slightly chewy nature of the baked apple slices as part of the rose. This cake certainly competes for the best cake to be served with a generous dollop of clotted cream.

If this cake has you in a cake baking fever, check out these other cakes which are part of an ever-growing list.



1 egg
3g vanilla essence
80g soft brown sugar
80g caster sugar
60g sunflower oil
160g all purpose flour
2g bicarbonate of soda
3g cinnamon
3g mixed spice
2 apples, preferably Granny Smith

  • Beat together the egg, the vanilla and the 2 types of sugar. Continue to beat till the mixture becomes pale.
  • Slowly add the oil whilst beating. 
  • Fold in the sifted flour, the bicarbonate of soda, the cinnamon and the mixed spice.
  • Chop 1 of the apples into small pieces. Then mix into the cake batter. 
  • Spoon the cake batter into a lined 18-20cm tin. 
  • For the apple rose, using either a mandolin or a knife, slice the apple into 2mm thick slices.
  • Place all the slices into a heat-proof bowl, add a drop of lemon juice and top with boiling water. 
  • Leave to apple slices to soften and become pliable for 2-3 minutes. Once you can bend them without snapping they're ready.
  • Start to build the rose layer by layer, bending the apple slices around to give the shape. 
  • Push the rose gently into the centre of the cake. Only push enough to hold its shape. The cake will rise and cover it if it's too deep.
  • Bake the cake in a pre-heated oven at 160 degrees and bake for 35-45 minutes oven dependant. 
  • Once cooked leave to cool before removing from the tin. 
  • Serve with a generous spoonful of clotted cream or even ice cream, for the ideal afternoon slice of cake in the sun.


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