Autumn is one of my favourite times of year. Crisp air, russet leaves, log fires and darkening evenings; the smoky smell of Bonfire Night when you are wrapped up tightly against the biting wind. Here in Bangkok, despite every clothes shop being full of scarves, gloves, winter coats, and some rather fetching earmuffs with nary a vest top in sight, it remains hot and steamy. Its inhabitants dress for an imagined winter, huddling in their houses with the air con on full. So l am cooking for an imaginary Autumn, inspired by all the blogs out there that are full to the brim of pumpkins, apples, and chestnuts. Recently The Boy has been tucking merrily into imported apples, often blended with roasted squash and this week there were a couple left over. So, inspired by a recipe by Amber Rose in Love, Bake, Nourish, l made this unusual but nonetheless delicious Apple & Maple Cake. I ate this wearing a summer dress, but in my head l was kicking winter boots through piles of leaves.
Autumn Apple & Maple Cake
250g apples (two medium apples)
2 eggs, seperated
125ml olive oil
225g plain flour, sifted
2 tsp baking powder
½ tsp bicarbonate of soda
150g maple syrup
pinch of salt
200g cream cheese
100g maple syrup
1.) Wash and peel apples (I left the peel on for texture)
2.) Grate apple and squeeze all the moisture out through a sieve.
3.) Beat egg yolks and oil together until creamy. Add the flour, baking powder, bicarbonate of soda, maple syrup and grated apple. Mix thoroughly.
4.) In a very clean bowl, beat egg whites and salt until you have stiff peaks.
5.) Gently fold the egg whites into the cake mixture, then pour into a cake tin and bake for 30 – 40 minutes at 180 degrees Celcius.
6.) Beat together the cream cheese and maple syrup, adding the zest of the lemon and a squeeze of juice.
7.) Smooth on top of the cooled cake and decorate with some lime zest.
“In Heaven, it is always Autumn.”
― John Donne