Ingredients
2 free-range eggs
¾ cup caster sugar
1 Tbsp rum
1 tsp vanilla extract
1 tsp mixed spice
1 cup plain flour, sifted
1 tsp baking powder
¼ tsp sea-salt flakes
125g unsalted butter, melted
4 Granny Smith apples, peeled and cut into 1.5cm cubes
Dehydrated apple slices, to serve
Cream cheese rum icing
80g butter, at room temperature
¼ cup brown sugar
1 Tbsp rum
1 Tbsp maple syrup
150g cream cheese, at room temperature
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Line a 20cm springform cake tin with baking paper.
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In a large bowl, whisk eggs, sugar, rum and vanilla until frothy. Add mixed spice, flour, baking powder and salt and whisk until combined. Fold in melted butter and apple until just combined.
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Transfer mixture to prepared tin, smooth top with a spatula and bake for 50-60 minutes, or until a skewer inserted into centre comes out clean. Cool cake for 10 minutes, then remove from tin.
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To make icing, put butter, brown sugar, maple syrup and rum in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until light and fluffy (see Cook’s tip, below). Add cream cheese, in 3 batches, and continue to beat for a further 1-2 minutes or until smooth and thick. Chill until ready to use.
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When cake is completely cool, transfer to a platter. Top with swirls of cream cheese rum icing and dehydrated apple slices.
Cook’s tip
- Before adding the cream cheese to the icing it will look slightly like it’s split. However, once you beat in the cream cheese, the mixture will come together to form a beautiful silky icing.
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