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Apple and Cinnamon Cake, Cinnamon Ice cream and Apple Caramel
- Steps
- Ingredients
Ingredients
Cinnamon Ice Cream
Apple and Ginger Granita
Apple and Cinnamon Cake
Apple and Whisky Caramel
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Steps
- Preheat oven to 190C. Prechill ice cream machine.
- For the Cinnamon Ice Cream, place milk, cream and cinnamon quills into a medium saucepan and bring to a simmer. Set aside until the mixture is well infused with cinnamon flavour, about 30 minutes.
- Place egg yolks, sugar and glucose into a medium bowl and whisk until pale. Return saucepan of cinnamon mixture to a simmer. Pour through a sieve into the egg mixture while whisking continuously to combine. Transfer to a clean saucepan. Place over medium heat and cook, stirring continuously with a wooden spoon until mixture thickens slightly and reaches 83C.
- Remove from the heat and strain mixture through a fine sieve into a deep baking tray. Refrigerate mixture until cold then transfer to the ice cream machine and churn according to manufacturer’s instructions. Place ice cream into the freezer until needed.
- For the Apple and Ginger Granita, roughly chop apples and ginger and pass through a juicer. Place juice into a shallow container and freeze. Use a fork to scrape the surface into small ice crystals. Reserve in freezer.
- For the Apple and Cinnamon Cake, grease and line bases of four cavities of a jumbo muffin tin. Place almond meal, icing sugar, butter and cinnamon into a food processor. Process until smooth. Add eggs, one at a time, and process until well combined. Add flour and pulse until just incorporated. Divide mixture between cake tins. Press sliced apples into the top of each cake.
- Bake until golden brown, springy on top and an inserted skewer comes out clean, about 20 minutes. Remove from oven and allow to cool for 10 minutes. Remove cakes from the tin and set aside on a wire rack.
- For the Apple and Whisky Caramel, place crème fraiche, whisky and butter into a small saucepan. Warm gently until melted. Remove from heat and set aside.
- Heat a heavy based saucepan over high heat. Add one tablespoon caster sugar and cook without stirring, until melted. Add another tablespoon of sugar, agitate pan and allow to melt again. Continue adding sugar gradually until all added. Cook to a deep caramel colour, then carefully add crème fraiche mixture, whisking well until combined. Remove from heat and transfer to a bowl. Mix in diced apple.
- To serve, place cakes onto serving plates. Add a scoop of ice cream, some granita and serve with the apple caramel on the side.