APPLE BISCOFF CAKE
The perfect cake for afternoon tea or serve warm with a scoop of vanilla icecream for a scrummy dessert!
Equipment
- 1 Mixing bowl
- 1 knife
- 1 Measuring jug or large jar
- 1 Chopping board
- Spoons, spatula, teaspoons
- Baking parchment or greaseproof paper
- Baking Tray - a deep roasting tray 8 x 10 inches will be perfect
Ingredients
- 150 ml dairy free or dairy milk
- 1 tsp apple cider vinegar
- 230 grams plain flour
- 1 tsp baking powder
- 125 grams unrefined or white sugar
- 85 ml oil
- 95 g applesauce or a small pot of apple compote
- 1 tsp vanilla extract
- 2 tsp ginger
- 2 tsp cinnamon
- 2 eating apples
- 3 tbsp (approx) biscoff / speculoos spread
Instructions
- Preheat the oven to around 180°C or 350° F
- Whisk together dry ingredients in a large mixing bowl
- Whisk together the wet ingredients except for the biscoff spread, in a jug or jar
- Chop up the apple into 1cm cubes and add to the dry ingredients
- Add the wet ingredients to mixing bowl with the dry ingredients and apple. Mix well ensuring now flour is left at the bottom of the bowl.
- Line the baking tin with the parchment / greasproof paper
- Pour the mixture into the lined and level out with a spatula or spoon
- Add teaspoons of biscoff / speculoos spread across the cake (I add approximately 1 tsp per portion but you can add more if you like!) Make sure you reserve some biscoff for drizzling over the finished cake
- Bake the cake in the centre of the oven for about 30 minutes, until risen and golden and firm to the touch
- Allow the cake to cool slightly then lift out with the paper onto a cooling rack
- Melt the rest of the biscoff spread either for 20 seconds (keep an eye on it) in the microwave or in a cup / glass in a bowl of hot water. Drizzle this liberally all over the cake
- That's it! Enjoy ❤️
