Having waited patiently, I am now very pleased to share this cake with you. Funnily enough, I made an apple cider cake for Mother's Day last year too, but that used apple juice rather than proper (alcoholic) cider. It was also a plain apple cake, and this year I expanded out to a more complex flavour profile.
I made this by adapting a spiced apple and cider cake from Delia online. The adaptations included making it vegan, simplifying the cake's topping, and using Rekorderlig orange and ginger cider instead of the dry apple cider originally called for. The result was a super moist cake with subtle orange and ginger flavours mixed in with the apple. It worked very well, and was delicious plain (although I'm sure ice cream would accompany it nicely too).
Why did I use orange ginger cider in this? Well, after Rekorderlig provided me with vouchers for Taste of Perth, I thought my interactions with the company were over. However, I had forgotten an email exchange with the lovely staff at Exposure Public Relations and Marketing. In it, I'd mentioned being interested in baking with cider. That culminated in an unexpected delivery of two bottles of Rekorderlig orange and ginger cider, accompanied by an orange, some fresh ginger, and some cinnamon sticks. Not only was my cider baking provided for, I had some bonus snacks too! I ate the orange, cooked with the ginger, baked with the cider (well, with one bottle - I gave the other to my sister), and still have the cinnamon sticks. The company's generosity is impressive.
If you don't have orange and ginger cider, you could make this cake with any cider variety. However, I really recommend seeking an orange/ginger mix out. It made for a beautiful cake.
Apple-orange-ginger cider cake
A beautifully flavoured cake that blends apples with orange, ginger and spices
Makes 1 cake to serve approximately 10
Author: Bite-Sized Thoughts, adapted from a spiced apple and cider cake on Delia Online
1 medium apple + 2 medium apples, divided
200ml Rekorderlig orange-ginger cider
75g sultanas (small raisins)
225g self-raising flour
1 tsp baking powder
1 tsp + 1 tsp cinnamon, divided
1 tsp mixed spice (or equal parts cloves and nutmeg)
150g Nuttelex or other non-dairy spread
150g + 25g (2 tbsp) brown sugar, divided
Commercial egg replacer to the equivalent of 2 eggs, or 1 tbsp chia seeds soaked in 3 tbsp water
Preheat your oven to 180'C and grease and line a round cake tin.
Roughly chop one of the apples (including peel) and place in a medium bowl with the cider and raisins. Set aside while you prepare the other ingredients.
In a large bowl, combine the flour, baking powder, cinnamon, mixed spice, non-dairy spread, 150g brown sugar and egg replacer. Beat with an electric beater for approximately one minute on medium speed, until creamy.
Fold the apple/cider/raisin mixture into the cake batter, and then transfer to your prepared cake tin.
Peel and slice the remaining two apples and arrange over the top of the cake. Sprinkle over the extra 1 tsp of cinnamon and 2 tbsp brown sugar.
Bake for 1 hour to 1 hour 20 minutes, monitoring carefully after the 1 hour mark. The cake should be golden when cooked, and an inserted skewer should come out clean.
Leave to cool in the tin for 10 minutes and then allow to cool fully on a wire rack.
Serve plain, or with ice cream or cream.
I received two complimentary bottles of Rekorderlig orange-ginger cider. The recipe, this post and my opinions are my own and I did not receive sponsorship or other payment for sharing them.
Have you done much cider baking?