Apple and cider cake

Method

1. In a small saucepan, bring the cider to a fast boil for 5-10 minutes until the volume of liquid has reduced by two-thirds. Meanwhile, melt the butter gently. Set both aside to cool.

2. Preheat the oven to 180C/gas 4. Grease a 20cm spring-form cake tin.

3. Sift the flour, baking powder, mixed spice, cinnamon and nutmeg into a large mixing bowl.

4. In a separate bowl, combine the grated apple, brown sugar and melted butter. Add the eggs and cooled cider and mix well.

5. Fold the bowl of wet ingredients into the dry ingredients, and follow with the sultanas and pecans.

6. Spoon the cake batter into the prepared cake tin and bake for 45-60 minutes until risen and browned. The cake is done when a skewer inserted in the centre comes out clean. Transfer the cake to a wire rack to cool.

7. When almost ready to serve, whisk the mascarpone, cream and extra cinnamon together in a small bowl until well combined. Serve a dollop of the mascarpone cream alongside wedges of the cake.

Cook's notes
Choose British apples for this cake - you want a sweet variety such as Cox or Braeburn.

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Ingredients

330ml cider
150g unsalted Butter, plus extra for greasing
300g plain flour
2 tsp baking soda
1 tsp Mixed spice
1 tsp ground cinnamon
pinch grated nutmeg
4 dessert apples, peeled and grated
150g soft dark brown sugar
2 Eggs
200g golden sultanas
100g Pecans, chopped

To serve

250g Mascarpone
splash double cream
1 tsp ground cinnamon

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