Rustic apple sweetroll
Here's a surprise Solstice recipe from me to all of you! Now, it's pretty obvious that I love apple desserts. Cinnamon gorapples? Cream cheese frosted gorapple cake? Princess' Delight? Yum! But I've decided to put a Talviel spin on a Tamrielic classic today, and I am pleased to unveil the apple sweetroll! I personally found it sweet enough without icing, but nothing is stopping you from decorating it the traditional sweetroll way! This cake can be a little recalcitrant coming out of the tin, so don't feel bad if it peels or looks a little rough- it's still delicious!
You will need:
3 big green apples (I used Bramley), cut into thin wedges
3 eggs
250g butter
250g brown sugar
250g plain flour
1.5 tsp baking powder
2 tsp vanilla essence
3 tsp cinnamon
Method:
Preheat your oven to 180C/356F. Grease a large bundt tin with butter, and evenly lay out apple slices to cover the sides and base of the tin. Set aside.
In a mixing bowl, beat the butter and sugar together until light and creamy. Add the eggs and continue to beat the mixture until smooth and even.
Add the flour, baking powder, vanilla, and cinnamon. Continue mixing until a smooth batter forms. Pour the batter into the bundt tin, making sure that the apple slices are all covered well.
Wrap the tin in foil and bake on the middle shelf for 45 minutes, until the cake is golden brown and a toothpick comes out clean if you poke it. Leave to cool for at least 15 minutes before flipping it out onto a large plate or serving platter. Fabulous with custard and ice cream!
