From the cookbook Gordon Ramsay’s Healthy Appetite
Serves 8
Ingredients
- 2lb cooking apples (about 5 or 6)
- 1/4 cup superfine sugar
- 2 tbsp butter, plus extra to grease
- 2 ripe Braeburn apples
- juice of 1 lemon
- 1 1/3 cups whole wheat flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- scant 1 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1 large egg, lightly beaten
- 1/4 cup light olive oil
- 2 tbsp apricot jelly, to glaze
- 1-2 tbsp water
Directions
- Peel, core, and slice the cooking apples. Place in a wide pan with the sugar and butter. Cook over high heat for 10 to 15 minutes until the apples have broken down to a pulp and any excess water has cooked off. Transfer to a bowl and cool completely. You should have about 1lb purée.
- Heat the oven to 325°F. Line and lightly grease a 9-inch cake pan with a removable bottom. Peel, core, and finely slice the eating apples, using a mandolin or sharp knife. Place in a bowl and pour over most of the lemon juice and a splash of water; set aside.
- In a large bowl, mix together the whole wheat flour, baking powder, baking soda, salt, sugar, and ground spices. Make a well in the center and add the egg, olive oil, and apple purée. Fold into the dry ingredients until just combined.
- Transfer the mixture to the prepared cake pan and gently level the top with a spatula. Bake the cake for 30 minutes until it feels just firm to the touch in the center. Working quickly, overlap the sliced apples in concentric circles on top, leaving a margin around the edge. Brush the slices with a little lemon juice and return to the oven for another 30 to 35 minutes until a skewer inserted into the center comes out clean.
- Let the cake cool slightly before unmolding onto a rack. Warm the apricot jelly with the water, stirring until smooth. Brush over the top of the cake to glaze. Serve warm with a bottle of Rosemount Diamond Label Pinot Grigio.
