German Apple Cake
Apple cake is Mrs Meat Smoke Fire's absolute favourite and we've tried a fair few recipes but this German Apple Cake is a definite winner. It's moist but not too sweet and the lemon juice adds a real tang!When baking in the Big Green Egg, the key is to cook at a slightly lower temperature and for longer.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for an indirect cook at 180°C. To do this you'll need to put in your ConvEGGtor feet up, stainless steel grid on top and a baking stone on top of that.
- Melt the butter in a pan, add the sugar and stir until the sugar dissolves.
- Add the flour and stir well, then beat in the egg. The finished batter resembles a roux for a white sauce.
- Grease or line an 18cm round cake tin.
- Spoon half the mixture into the tin - dip a metal spoon into cold water and this stops the batter sticking to the spoon.
- Place half the apple slices in layers over the cake mix. We used the apple to spread the mix across the bottom of the cake tin.
- Combine the sultanas, brown sugar and cinnamon, give it a stir to mix it all together. Sprinkle this mix over the layer of apple.
- Place the remaining apple slices on the fruit mix and pour the lemon juice over the apples.
- Spoon the remaining mixture into the tin; we dolloped 4 spoonfuls of the mix on top of the apple layer. This helps to spread the small amount of remaining batter evenly.
- Bake for 1 hour at 180°C.
- You can now either use a skewer to see if it comes out clean when poked into the cake, or my preferred method, use a Thermapen to check if the internal temperature is 95°C.
- Allow it to cool on a cooling rack and then dust with demerera sugar or icing sugar as you prefer.
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