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Mulled apple cake

Edd Kimber, the first Great British Bake Off winner, is one of the UK’s best-loved bakers and the author of four baking books (his latest, One Tin Bakes, is out now). Find more of his recipes on from where this recipe comes and follow him on Instagram @theboywhobakes.

2 hours 30 minutes + cooling | makes 10 servings | a little effort


Granny Smith apples 450g, peeled, cored and diced into 1cm pieces

lemon ½, juiced

cloudy apple juice 300ml

cloves 4

cinnamon stick 1

cardamom seeds from 3 pods

nutmeg finely grated to make ¼ tsp


unsalted butter 280g, plus more for the tin

golden caster sugar 325g

vanilla bean paste 2 tsp

eggs 4 large

plain flour 300g, plus a dusting

bicarbonate of soda ¼ tsp

ground cinnamon 3 tsp

ground cardamom ½ tsp

ground clove ¼ tsp

ground nutmeg ¼ tsp

apple purée 200g (see above)


Granny Smith apple 1

lemon ½, juiced

ground cinnamon a dusting


cloudy apple juice 300ml

caster sugar 150g

sea salt flakes a large pinch

double cream 50ml

• Lightly grease a large (10-cup capacity) bundt tin and dust lightly with flour, tapping out any excess.

• To make the purée, put the apples, lemon juice, apple juice and spices into a medium pan. Cook over a medium heat for 12-15 minutes or until the liquid has almost disappeared, leaving just the apple pieces behind. Remove 200g of the apple (set aside the rest in a bowl to cool) and use a stick blender or food processor to purée it.

• Heat the oven to 180C/fan 160C/gas 4. For the cake, put the butter and sugar into a large bowl and use an electric mixer to beat together on medium speed for 5 minutes until light and fluffy. Briefly mix in the vanilla. Add the eggs one at a time, beating until combined before adding the next one.

• Combine the flour, bicarb, spices and ½ tsp of salt in a bowl, then stir into the butter mixture in three additions, alternating with the cooled apple purée. Fold through the remaining set-aside apple pieces. Scrape into the bundt tin and bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

• Reduce the oven to 140C/fan 120C/gas 1. Core the apples and cut into 2mm-thick rounds (a mandoline is best for this) and toss in the lemon juice. Put the slices onto a baking tray lined with baking paper and dust with a little ground cinnamon. Bake in the oven for 40-55 minutes, turning halfway, until the apples have dried out and are lightly browned. Remove and set aside to cool.

• To make the sauce, pour the apple juice into a small pan and cook over a medium heat at a simmer until reduced to 75ml. In a separate pan, gently heat the sugar, swirling the pan until fully melted, then turn up the heat and cook until a caramel the colour of a rusty penny forms. Sprinkle in the salt, then carefully pour in the cream, followed by the reduced apple juice. When the bubbling has subsided you should have a smooth caramel sauce. Cool slightly.

• Put the cake onto a serving plate and pour over the warm sauce. Top with the apple chips, if using, and cut into wedges to serve.


per serving 588 kcals | fat 28.2g saturates 17g | carbs 76.4g | sugars 53.5g fibre 1.9g | protein 6.2g | salt 0.5g


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