One of the more unusual cakes I have ever made is a birthday cake for my Nana. I asked her what cake she would like and she replied that she would love an apple tart (Easy Peasy I thought) with meringue on top! (Erm… not so easy) and if a cake like that appeals to you, this recipe is a must.
Apple Meringue Cake
First Step is to make the Apple Cake, the recipe for that is here: Make sure that the apple crumble cake is ready and cooled before you make the meringue icing.
- 4 large egg whites
- 250 g caster sugar
- Pinch of salt
It is also preferable that you have a piping bag with a 4 or 5 mm star shaped nozzle
Place all the ingredients in a heat proof bowl, add 2 tablespoons of cold water and set over a saucepan of simmering water.
Whisk slowly, using a balloon whisk until the sugar has completely dissolved and the mixture is foamy. Continue to heat and whisk until the mixture reaches 60°C when measured with a sugar thermometer – this will take about 4 minutes.
Quickly remove the bowl from the pan and pour the mixture into the bowl of an electric food mixer fitted with the whisk attachment. Whisk on a high-speed for about 3 to 5 minutes or until the frosting is very thick, glossy and has cooled.
Pour the icing into a piping bag and pipe over the cake in swirling motions.
I warmed the cake up in the oven before serving.
Nana’s Apple Meringue Birthday Cake
Oh I am very fussy about my apple crumble, any type of apple cake really. The thought of biting into an apple pie and feeling a crunch *shudder*
So if you like smooth apple, a spongy base with a sweet crumble on top, this is the recipe for you.
I have adapted it from a recipe for a Ballymaloe mincemeat crumble cake in Rachel Allen’s Cake book.
Yummy Apple Crumble
100g butter softened, plus extra for greasing
100g soft light brown sugar
1/2 teaspoon of vanilla bean paste
2 tablespoons of milk
175g self-raising flour
3 cooking apples
Icing sugar for sprinkling
For the crumble topping:
100g self-raising flour sifted
75g caster sugar
75g butter chilled and cut into 1 cm cubes
You will also need a 22cm diameter, loose bottomed cake tin with 6cm sides.
Now to Bake:
Preheat the oven to 180°C and butter the side and base of the cake tin make sure that the base of the tin is upside down so there’s no lip and the cake can easily slide off when cooked.
To make the crumble topping:
Place the flour and the caster sugar in a bowl, then add the butter and use your fingertips to rub in until the mixture resembles coarse breadcrumbs. Kids love to help with this, lots of fun and messy hands!
To make the sponge:
Cream the butter until soft in an electric food mixer and add the sugar and beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl with the vanilla bean paste and milk until just mixed then gradually add them to the creamed butter mixture beating all the time. Place the mixture into a large bowl and sift in the flour and fold in gently to combine.
Pour the mixture into the prepared tin then using a table spoon evenly spread it over the base of the tin.
Wash and peel the apples. I like my apples to be soft with a smooth texture in my cakes so I like to grate the apples before putting it in the cake. I use an electric kitchen machine for this but if you don’t have one you could just cut the apple into thin slices. When your apples are prepared, place them evenly on top of the sponge mixture. Finally sprinkle the crumble topping on top, be sure to completely cover the apple and sponge mixture below.
Place in the oven and bake for 50 minutes, if you insert a skewer into the centre of the cake it should come out clean. Remove from the oven and allow to cool in the tin for at least 20 minutes then loosen around the edges using the dull side of a knife and removed the sides of the tin, transfer your cake onto a plate and dust with sifted icing sugar.
I can only eat this cake warm but there are many members of my family that don’t care about the temperature. It is also lovely with a scoop of vanilla ice cream on the side.
Apple Crumble Cake