Apple And Rhubarb Cake With Maple Cream Cheese Icing

Apple And Rhubarb Cake With Maple Cream Cheese Icing Recipe for Kenwood by Jordan Rondel

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Recipe for Kenwood by Jordan Rondel

For me, the flavors in this cake embody Autumn. Lightly spiced, and packed with chunks of juicy, tart apple and rhubarb. Topped with a scattering of pale pink freeze dried rhubarb and fresh rosemary sprigs, this cake looks and tastes insanely beautiful.

Ingredients

  • 150g butter, softened
  • 125g brown sugar
  • 1 tsp vanilla extract
  • 3 organic eggs
  • 150g flour
  • 50g ground almonds
  • 3 tsp cinnamon
  • 2 tsp baking powder
  • ½ cup yogurt
  • 2 fresh apples, peeled, cored and diced into 1cm cubed
  • 2 stems rhubarb, washed and diced into 1cm cubed

Icing:

  • 200g cream cheese
  • 1 tsp vanilla extract, with seeds
  • 3 tbsp maple syrup

Topping:

  • 4 - 5 freeze dried rhubarb batons
  • 5 fresh sprigs of rosemary

Method

  1. Preheat the oven to 170ºC fan bake. Line a 22cm diameter tin with baking paper
  2. In the bowl of your Kmix, using the creaming beater, cream the butter and sugar until pale, light and fluffy
  3. Add the vanilla and then the eggs, one at a time
  4. In 2 parts, add in the flour, ground almonds, cinnamon and baking powder. Finally, fold through the yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix
  5. Spoon the batter into the tin and spread out to the sides
  6. Evenly dot in the fruit and push down lightly with the back of a spoon
  7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean
  8. Allow the cake to cool for 10 minutes before turning out onto a cooling rack
  9. Meanwhile, make the icing. In the bowl of your Kmix, using the creaming beater, beat the cream cheese until smooth (be careful not to over beat), and continue to add the vanilla and maple syrup
  10. Once the cake is completely cool, ice the top of the cake neatly
  11. Crush the rhubarb batons using clean fingers, and sprinkle the rhubarb shards over the cake
  12. Decorate with rosemary sprigs, however you please

Tips: Store in an airtight container in the fridge for up to 3 days.

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