Jaggery & Apple Upside-down Cake

Jaggery & Apple Upside-down Cake

I was first introduced to jaggery by Urvashi from GBBO and since then I’ve always remembered the intense sweetness and unique taste – it’s like eating amber that melts on the tongue. For such a simple product of cane juice, it packs loads of flavour and aroma, and gives the apples on this cake a truly polished shine.

Jaggery & Apple Upside-down Cake
Makes 10 slices

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Ingredients

  • 50ml full-fat milk
  • 2 cardamom pods
  • 2 red eating apples (approx.350g total) e.g. braeburn, cox, gala
  • 50g jaggery
  • 165g unsalted butter, softened
  • 85g caster sugar
  • 80g jaggery, shaved or broken up into small pieces by hand
  • 3 medium eggs
  • 165g self-raising flour, sifted
  • 80g plain flour, sifted
  • 30g desiccated coconut

Method
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line a deep, waterproof (i.e. not loose-bottomed or spring-form) 20cm round tin with non-stick baking paper (ensure to cut the base too big so it comes up the sides by about 2cm).

Place the milk and cardamom pods in a small saucepan and bring to boil. Remove from the heat and leave to cool and infuse whilst preparing the rest of the cake.

Peel, core and quarter each apple, then cut each quarter into 1cm slices. Heat the 50g of jaggery and 30ml of water in a wide, heavy-based pan over a medium heat, stirring to break up the jaggery. Once melted and bubbling, add the apple slices and cook for a few minutes until just starting to soften, then transfer to the prepared tin spreading evenly over the base. Set aside whilst preparing the sponge.

In a bowl, beat the butter with the sugar and jaggery until pale and fluffy using an electric hand mixer. Add the eggs one at a time, beating well between each addition. Add the self-raising flour to the bowl and beat until smooth. Strain the cardamom from the milk then pour the milk into the bowl and beat once again. Add the plain flour and desiccated coconut and beat until smooth. Transfer the mix to the prepared tin, spreading evenly over the apples.

Bake in the oven for 40-45 minutes until risen and golden (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then invert onto a wire rack before serving. Delicious served warm with custard or ice cream.

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