Diary, day forty-three – apple flower & cardamom cake

Did you see my kitchen?


This is moments before the chaos ensued…

I’m making a birthday cake for two of my favourite little girls… & what you see above are the fixings to assemble 6KG worth of cake. There it looks all tidy & pretty. That phase didn’t last long. No matter how hard I tried to keep the situation contained & under control, I have a really tiny kitchen & a single bowl on the counter is enough to make it look like it’s a mess.


Whilst all of this was going on, I was also trying to multi task & put together the tutorial for today. I think I’ve rushed it a bit. I’m sure I could have done better with the editing. Not going to lie, 8 hours of cake baking, plus 2 hours at a sushi making work-shop, finishing up recording the odds & ends for the video… & my head all over the place… I just couldn’t draw together the focus needed.

Still, all that said, I’m pretty pleased.

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Suppose I really ought to include the recipe. Oh yea, it’s an apple flower cake by the way. Really light & mellow with a hint of cardamom.

– 2 red apples
– 1/2 a lemon, juice only
– 1 lt boiling water
– 115g unsalted butter, room temp
– 90g dark brown sugar
– 25g white sugar
– 3 large eggs, room temp
– 75g almond flour
– 25g corn starch
– 150g oat flour
– 1 1/2 tsp baking powder
– 1/8 tsp xanthan gum
– 1/4 tsp salt
– 1/4 tsp cardamom
– 2 tbs icing sugar

1. preheat the oven to 170C. Grease & line a 20cm spring-form cake tin with parchment & set aside.
2. combine the lemon juice & boiling water in a bowl & set aside.
3. peel & core the apples. Slice into thin strips approx. 1-2mm in width & transfer into the boiling water (the lemon will keep them from browning & the heat will soften them to make them easier to work with).
4. combine the butter & sugars in the bowl of your stand mixer & cream. Add the eggs one at a time & beat thoroughly between each addition.
5. scrape down the sides of the bowl, add the dry ingredients & beat the mixture again until smooth. Transfer into your cake tin & smooth into an even layer.
6. drain the apple slices from the water. Starting from the outside edge, start arrange the apples in a circle & continue going until all the batter is covered (see video).
7. lightly sprinkle with sugar & place in the oven. Bake 30 to 45minutes or until a sewer can be inserted into the middle of the cake & comes out clean.
8. remove from the oven & allow to cool before removing it from the tin. Dust with icing sugar & serve.


4 thoughts on “Diary, day forty-three – apple flower & cardamom cake

    • Thank you very much! I had a blast making it. It tasted just as good as it looks. Or maybe I’m just being biased.

  1. Pingback: apple flower cake from whatever's left - Yum Goggle

  2. Pingback: Apple Currant Pop Tart — ukwatchonline

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