Receta Simple Apple Cake - Helen Goh’s recipe

by Cakelaw

 Happy Saturday everyone! I hope that you are having a relaxing weekend.  It’s freezing here today,  but perfect weather for cooking and baking because it warms up the house. Last Sunday was Mother’s Day. My mum is too far away to bake for, but that did not stop me from baking Helen Goh’s gorgeous Simple Apple Cake to celebrate the day. This lovely cake is soft and moist on the inside, studded with apple pieces, and has a nice brown crust on the outside that is coated with a citrus glaze. The cake also has a hint of rose flavour. I thought it was delightful. If you would like to make this cake for someone special in your life, you will need: 2 small applesZest of 1 lemon225g plain flour1 teaspoon ground ginger1 1/2 teaspoons baking powder1/2 teaspoon bicarbonate of sofa1/4 teaspoon salt2 large eggs100g sour cream (I subbed Greek yoghurt)160g sugar150ml olive oil2 teaspoons rosewaterGlaze1 cup icing sugar 1/2 teaspoon ground ginger1 tablespoon lemon juice1 tablespoon orange juice (I just used all lemon juice)Preheat your oven to 180 degrees Celsius and grease and line a 20cm round springform pan.Peel and core the apples and chop into 1cm pieces. Toss the apple pieces with the lemon zest and set aside.Sift the flour, ginger, bicarbonate of soda, baking powder and salt into a large bowl.In a jug, whisk together the eggs and sour cream. Add the sugar, olive oil and rosewater and whisk until smooth.Fold the apples through the flour, then pour over the egg mixture and fold together until just combined. Scrape the batter into the prepared pan, and bake in the oven for 55-60 minutes or until cooked through.Remove the cake from the oven and allow it to cool for 10 minutes in the tin.In the meantime, make the glaze while mixing together all of the glaze ingredients until smooth - it should be thick but pourable, so add more lemon juice if necessary.Pour the glaze over the warm cake and spread over the top of the cake with a metal spatula. Allow the cake to cool completely in the tin before unmoulding. Serve the cake decorated with edible flowers.