When friends ask me to bake an order for them I’m always flattered. Often I know they can bake and they are just looking for something a little different for a special occasion, or it could be they will be so busy with all the cooking for the main meal that asking me to make a dessert is a way to lighten the load.
This week when I was given an order from a very dear friend, I decided to make up a new recipe. Hopefully one that would be delicious and look gorgeous on the table. I was very happy with the results. I made two cakes and sandwiched the caramel cream in between and just around the sides, so not to spoil the top that has sliced apple peaking through. I would have loved to have cut a slice for a photo but not this time. I made a small one so I could taste the recipe before sending out into the big world.
This recipe is a variation on something I had baked before.
8 eggs free range of course
1 cup of plain flour
2 cups of hazelnut meal
2 teaspoons of baking powder
1 1/2 cup of castor sugar
250 grams of unsalted butter, melted
4 granny smith apples cored and cut into slices, leave skin on
a sprinkle of cinnamon
For the icing
1 packet of Philadelphia cream cheese
2 1/2 cups of icing sugar
120 grams of soft caramels
Preheat the oven to 180 degrees C. Grease and line two 23cm spring form cake tins.
In a bowl use an electric beater to beat the eggs and sugar until light and frothy.
Then add the melted butter and mix again. Add sifted flour with baking powder and then hazelnut meal. Mix well.
Peel and core the granny smith apples. Pour half the batter into each cake tin and then decorate with the slices of apple. Sprinkle with a little cinnamon.
Place in the oven and bake for 30-40 minutes or until the cake is golden brown and a skewer inserted comes out clean.
For the icing place the ingredients into a food processor and blend until smooth. When the cakes have cooled completely, ice between the two and just around the sides. Sprinkle with icing sugar and serve.
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