Apple Prune Cardamom Cake Food

CARDAMOM APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2-inch round baking pan.
• Mix flour, sugar, baking powder, and cardamom together in a bowl. Add 3/4 cup plus 1 1/2 tablespoons milk, melted butter, and vanilla extract; stir until combined.
• Pour batter into the greased baking pan. Arrange apple slices over the top. Press them firmly into the batter, but make sure the slices are still visible. Sprinkle pearl sugar and cinnamon over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

APPLE PRUNE CARDAMOM CAKE

Steps:

• Put the prunes in a medium bowl and pour in the apple cider. Let soak at room temperature for at least 1 hour or, if longer, refrigerate up to overnight.
• In a small saucepan over medium-low heat, simmer the soaked prunes and cider for 15 to 20 minutes until the prunes are soft and mostly broken down. Set aside and let cool to room temperature, then stir in the grated apples.
• Heat oven to 350 degrees and generously butter a 9-inch cake pan. In a large bowl, thoroughly whisk together the flours, baking powder, baking soda, salt, cardamom and cinnamon.
• In a stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 4 to 5 minutes. Scrape down the bowl, then add the vanilla extract and mix until combined. Scrape down the bowl once again, and add the eggs one at a time, scraping down in between each addition. Alternate adding half the prune mixture, then half the flour mixture, to the stand mixer bowl, starting with wet and ending with dry, scraping down between each addition. Take care not to overmix.
• Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the middle comes out with moist crumbs and no wet batter. Let cool on a rack for 10 minutes, then invert onto a plate. Invert again onto a serving plate and serve warm with whipped cream, crème fraîche or ice cream, if you'd like.

CARDAMOM PRUNE CAKE

Steps:

• Preheat the oven to 180C/350°F.
• Grease and line a 10inch square dish with greaseproof paper and butter.
• Melt the butter in a pan and add the prunes then take off the heat.
• In a blender, put the eggs, sugar, vanilla and cardamom (seeds only) and blend until the cardamom seeds are combined and add to the prune mixture.
• Sift in the flour, baking powder and salt and mix thoroughly without over working the mixture.
• Pour into the prepared dish and bake for 30 minutes, then cover with foil, lower the heat to 160C/325F and bake for 20 minutes more.
• Allow to cool in the dish for 15 minutes before turning out onto a wire rack to cool completely.

DANISH APPLE AND PRUNE CAKE

Steps:

• Preheat the oven to 375 degrees F and butter a 10-inch round cake pan.
• Cream together the butter, sugar, eggs, flour, almonds, milk, vanilla, boiling water and baking powder in a food processor, running it for 10 seconds. Run a spatula round the bowl and process for 5 seconds more. Pour into the prepared pan.
• Scatter the prunes evenly on the batter. Spoon over walnut and sugar mixture. Arrange the apple slices on top of the walnuts. Bake for 45 minutes.
• Sprinkle the surface with sugar and cinnamon. Dot with butter and bake for 20 to 25 minutes more, or until a skewer comes out clean. Cool in the tin.

COUNTRY APPLE PRUNE CAKE

Steps:

• In a large bowl, beat sugar, oil and eggs for 2 minutes at medium speed; blend in apples. Combine dry ingredients; gradually beat into egg mixture. Stir in plums and nuts. Spoon into a greased and floured 10-in. tube pan. , Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes; invert onto wire rack to cool. , Just before serving, dust cake with confectioners' sugar.

CARDAMOM APPLE ALMOND CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.
• Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
• Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
• Make powdered sugar:
• Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

APPLE CARDAMOM OVERNIGHT CAKE

Steps:

• Grease a 9x13-inch baking dish.
• Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.
• Beat white sugar, butter, and 1/2 cup brown sugar together in a bowl until creamy. Add buttermilk and eggs; beat until smooth. Gradually add flour mixture, mixing until just-combined. Fold in apples and pour batter into prepared baking dish.
• Stir 1/2 cup brown sugar and pecans together in a bowl; sprinkle over batter. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Uncover the baking dish and let stand at room temperature until slightly warmer, about 30 minutes.
• Bake cake in the preheated oven until topping is browned, about 45 minutes.

MOROCCAN ORANGE & CARDAMOM CAKE

Steps:

• Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
• Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
• After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.