The wonderful smells flowing from the apartment as you bake the baked apple cake this Christmas and you’ll never want to leave the house again. The dream of the Alcohol Free Christmas Cake is wrapped in snow-white icing. Doesn’t it sound great?
Ingredients for Alcohol Free Christmas Cake:
120 g sugar
40 g brown raw cane sugar
120 ml buttermilk
120 g acacia honey
120 ml tasteless vegetable oil
1 tsp finely grated zest of an organic lemon
280 g flour
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
½ tsp salt
Baked apple filling:
2 apples, approx. 350 g
1 squeeze of lemon juice
50 g soft butter
50 g sultanas (alternatively dried cranberries or blueberries)
2 tbsp brown raw cane sugar
50 ml apple juice (a little more if necessary)
1 tsp vanilla extract
2 tbsp maple syrup
1 pinch of salt
½ tsp ground cinnamon
40 g chopped almonds
50 g ground hazelnut kernels
250 g mascarpone
250 ml double cream or whipped cream
90 g icing sugar
optional: ½ tsp cinnamon
The cake layers of our baked apple tart hold back a little on the spices so that we can enjoy the baked apple power of the filling even more. That’s why we only season them with a little cinnamon, lemon and honey. For the bases, preheat the oven to 350°F top/bottom heat and line two 20 cm springform tins with baking paper. Grease the sides of the tins with a little butter.
Now, in a large mixing bowl, beat the eggs together with the two sugars until foamy. Whisk together the buttermilk, honey, oil and lemon zest and gradually pour the mixture into the egg foam while stirring. In another bowl, mix the flour, baking powder, baking soda, cinnamon and salt and sift it into the egg mixture in two portions. Divide the batter into the two prepared baking tins and place both in the preheated oven for about 30 to 35 minutes. Do the wooden stick test to see if the cakes are baked through. If no more dough remains stuck to the wooden stick when you pull it out, the bottoms are ready.
Let the cakes cool for about 10 minutes and then remove them from the tin. They can now cool completely on a cooling rack and we can turn our attention to the wonderfully fragrant filling.
A baked apple from the pan:
For the baked apple tart, we are making a baked apple variation from the pan today. First peel the two apples, cut them into quarters and remove the core. Now cut the apple pieces into cubes. Sprinkle with a little lemon juice and put them to one side for a while. Now melt the butter in a large frying pan at medium heat. Add the apple cubes and sultanas and sprinkle with sugar. Fry the apple cubes for about 5 minutes, stirring occasionally.
Then deglaze the apples with the apple juice and season everything with vanilla, maple syrup, cinnamon and a little salt. Let the mixture simmer until the apple pieces have reached your desired consistency. If necessary, you can add a little more apple juice.
Once the apple pieces are ready, add the chopped almonds and ground hazelnuts for about 2 to 3 minutes. Stir them in well and then take the baked apple filling off the heat. Set aside to cool until you assemble the cake.
The snow-white cream with a hint of cinnamon:
For the cream, put the double cream in a mixing bowl with the mascarpone, the cinnamon and the sifted icing sugar and beat everything with a hand mixer until creamy. If you can’t get Creme Double, you can also use pastry cream or whipped cream. In this case, you may need to add a packet of cream stiffener to the cream. Place the whipped cream and mascarpone mixture in the fridge until you are ready to spread it on the cake.
Assembling the tart:
As soon as the filling of your baked apple tart and the spice bases have cooled, you can assemble the baked apple tart. If a dome has formed during the baking of your cake, you will need to remove it with a sharp knife beforehand to straighten the bases.
Fill about ¼ of the cinnamon cream into a piping bag with a nozzle and place the first cake layer on a cake plate. Now pipe a circle of cream about 2cm wide along the edge of the cake onto the cake base. This will hold our filling inside the cake. Now place the baked apple filling in the centre of the circle and smooth it out. Then place the second cake layer, straightened side down, on top of the first layer. Spread the rest of the cream on and around the cake and smooth it out with a cake palette.
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