Devon Apple & Cider Cake Recipe 28/10/16
Autumn’s closing in, but that doesn’t mean it’s time to start thinking about hibernation! It’s a great time of year to get outside, and warming yourself by the heat of an outdoor oven is an even greater treat as the days become chillier.
Award winning in house Chef Sue Stoneman has been using the Esse Fire Stone Outdoor Oven over the last few weeks, trying out a variety of different recipes – this Devon Apple & Cider Cake was a real treat (a couple of slices, easily took the place of a healthy lunch!)
- 175g unsalted butter, softened
- 175g light brown muscovado sugar
- 3 large eggs
- 250g Self Raising Flour
- 100ml cider (you can drink the rest of the bottle!)
- 500g tart eating apples, peeled cored and diced
- 2 tablespoons demerara sugar for sprinkling on top
- 23cm springform cake tin greased and lined with baking parchment paper
- Firstly light your Esse Fire Stone and give it time to reach a cooking temperature. For this cake we’re cooking low and slow, about 120C will give a gentle cook and result in a nice browned top and consistent bake.
- Peel, core and chop the apples, place in a bowl and pour over the cider (the cider also helps stop the apples turning brown). You might wish to slice some apples to put on top of the cake for decoration before it goes into the oven.
- In another bowl, beat the softened butter with the sugar (using a wooden spoon, electric whisk or mixer) until light and fluffy.
- Gradually add the eggs, beating well after each addition.
- Sift flour onto the mixture and gently fold in using a large metal spoon and add in the apples and cider from the bowl.
- When the mixture is thoroughly combined, spoon it into the prepared tin and spread evenly. Top with sliced apples if you like and sprinkle with demerara sugar.
- Bake in the Fire Stone for about an hour, checking regularly and turning around to ensure even cooking throughout.
- Check it’s cooked by inserting a skewer into the centre of the cake. If it comes out clean, it should be done. Let it rest for a little while (if you can wait any longer) before slicing up and serve it with custard, cream, Devon Clotted cream or ice cream. This cake is delicious eaten warm or cold (ours didn’t get chance to cool before we all tucked in).
Tips for cooking the cake in your Esse Fire Stone Outdoor Oven
- Keep the oven temperature reasonably low. The cake took about an hour or so to cook at about 120C, any hotter and you will risk the top browing quite quickly and you might find you need to cover it with foil to protect the top, removing it near the end of cooking time to add a bit more colour if necessary.
- If you like, you can cook it in a domestic oven at about 170C for about 40 minutes.
- Check on the cake frequently to turn it to ensure even cooking throughout and colouring.
- Any fruit would work well in the cake, especially pears or plums and experiment with different liquids.
Outdoor Ovens – view the full Outdoor Cooking range