CAKE RECIPE
Miso Caramel Apple Cake If you’re not familiar with miso, don’t panic – it simply gives a salty, umami flavour, contrasting with the sweet caramel. The apple adds texture to the richness of the rest of the cake. Some ready-made caramels are quite stiff, so you may have to zap gently in the microwave to loosen it a little for spreading. Serves 10 556 cals 70g carbs per slice
Tip: Make sure you use white miso; the others are too savoury.
INGREDIENTS Cake: 2 dessert apples (Braeburn) 15g butter 15g soft brown sugar Batter: 275g unsalted butter 200g soft brown sugar 80g caster sugar 5 large eggs 60g white miso 275g self-raising flour Filling & topping: 100g unsalted butter, softened 15g white miso 220g icing sugar 100g cream cheese, fridge temperature 100g apple sauce 300g caramel /Dulce de Leche
METHOD 1. Prepare your caramelised apple: chop the two unpeeled apples into raisin-sized chunks. Melt the butter in a pan over medium heat, add the sugar and then the apples. Stir until the liquid has evaporated and you have softened, slightly caramelised chunks. Preheat the oven to 180ºC. Grease and base line three 20cm sandwich tins.
2. In a large bowl, whisk the butter and sugars until soft and fluffy. In a separate bowl, whisk the eggs with the miso until combined, then add gradually to the butter/sugar mix, whisking constantly. Gently fold in the flour, then half the caramelised apples. Divide the mix between the tins, then bake for about 20-25 minutes, until springy to the touch, and a skewer comes out clean. Rest for 5 minutes then turn onto a rack to cool. 3. Combine the remaining apples with the apple sauce. Whisk the softened butter with the white miso, then add the icing sugar. Beat until fluffy, then add the cream cheese and beat until just combined. Spread the first cake with about ₁⁄⁴ of the icing. Put half the apple sauce mix in the centre and spread out. Drizzle with about a tablespoon of caramel. Repeat for the second tier.
4. Place the final sponge on top, spread the whole cake with the remaining buttercream (you’ll need most to fill the gaps between the sponges). Spread on the caramel, twirl to decorate, and allow it to drip down the sides. The cake will keep for up to four days in a refrigerator. The Pennoyer Centre’s volunteer BakeForce make delicious cakes for sale in the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. The café is open Mon-Sat from 10am to 3pm. www.pennoyers.org.uk 01379 676660 The Pennoyer Centre, Station Road, Pulham St Mary, Norfolk, IP21 4QT 21
