More cakelets from our Christmas parties! These maple apple cakelets, are adapted from a recipe in Donna Hay's Seasons book (like the pork belly). I don't really like the whole Donna Hay concept, mainly because of her super-duper-über stylised pictures, and the tendency for her books to be unsubstantial. But you know what, she has some really great recipes, and they are so reliable. I think Seasons is actually a fantastic collection of recipes - the Autumn chapter is especially mouthwatering.
Not everyone likes fruity Christmas cakes or mince pies (why, oh why?), and I thought some cinnamon-spiced apple cakelets, with their white starry blobs of icing, would be a crowd-pleasing, yet suitably seasonal dessert for a Christmas party.
The original recipe is called "cinnamon sugar-coated maple apple cakes", and is in the Autumn - Sweet chapter, if you wanted to make them yourself. Donna bakes hers in miniature bundt tins, and coats in a cinnamon-sugar mixture. For my cakelets, I made them in mini muffin tins, and topped them with a mascarpone-calvados cream. (Adapted, incidentally, from the mascarpone cream Nigella serves with her Venetian carrot cake).
Calvados (apple brandy) is undeniably expensive, and I wouldn't go out and buy it especially just for this cake. But I happened to have a bottle knocking around and knew it would be perfect. (The bottle was bought - OMG - almost exactly 5 years ago for my How to Eat project, and used in baked caramel apples, and stewed apples with cinnamon crème fraîche).
The cake is very easy to make - just a little light stirring and whisking. In fact, the hardest thing to do is grate all the apples.
The 6 small apples stipulated in the recipe seemed like an awful lot, so I stopped grating when I got to 4 apples, as I was afraid the mixture would get soggy. However, the dough was rather sturdy and expanded a lot in the oven, so I think it would have been fine to use all of the apples.
And here they are, all baked! I can't remember exactly how many the recipe made, but it was a lot. Dozens and dozens. I baked all of these babies the night before, let them cool overnight, and iced them on the morning of the parties.
 |
| Baked |
 |
More cakelets from our Christmas parties! These maple apple cakelets, are adapted from a recipe in Donna Hay's Seasons book (like the pork belly). I don't really like the whole Donna Hay concept, mainly because of her super-duper-über stylised pictures, and the tendency for her books to be unsubstantial. But you know what, she has some really great recipes, and they are so reliable. I think Seasons is actually a fantastic collection of recipes - the Autumn chapter is especially mouthwatering.
Not everyone likes fruity Christmas cakes or mince pies (why, oh why?), and I thought some cinnamon-spiced apple cakelets, with their white starry blobs of icing, would be a crowd-pleasing, yet suitably seasonal dessert for a Christmas party.
The original recipe is called "cinnamon sugar-coated maple apple cakes", and is in the Autumn - Sweet chapter, if you wanted to make them yourself. Donna bakes hers in miniature bundt tins, and coats in a cinnamon-sugar mixture. For my cakelets, I made them in mini muffin tins, and topped them with a mascarpone-calvados cream. (Adapted, incidentally, from the mascarpone cream Nigella serves with her Venetian carrot cake).
Calvados (apple brandy) is undeniably expensive, and I wouldn't go out and buy it especially just for this cake. But I happened to have a bottle knocking around and knew it would be perfect. (The bottle was bought - OMG - almost exactly 5 years ago for my How to Eat project, and used in baked caramel apples, and stewed apples with cinnamon crème fraîche).
The cake is very easy to make - just a little light stirring and whisking. In fact, the hardest thing to do is grate all the apples.
The 6 small apples stipulated in the recipe seemed like an awful lot, so I stopped grating when I got to 4 apples, as I was afraid the mixture would get soggy. However, the dough was rather sturdy and expanded a lot in the oven, so I think it would have been fine to use all of the apples.
And here they are, all baked! I can't remember exactly how many the recipe made, but it was a lot. Dozens and dozens. I baked all of these babies the night before, let them cool overnight, and iced them on the morning of the parties.
|
| Baked |
|
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