Apple cake with maple syrup icing

Method

• Preheat oven to 180°C fan forced (200°C normal).
• Mix together the flour, baking powder, bicarb, spices and salt until well combined.
• In another bowl, beat 185 gm butter with the caster sugar until light and fluffy, using a hand mixer.
• Then add the eggs, one at a time, beating well between each addition.
• Add one-third of the flour mixture and mix with a spatula, before adding ¼ cup buttermilk and another third of the flour. Repeat the process with the remaining buttermilk and flour. Then fold in the apples.
• Butter a springform cake tin and line the base with baking paper. Then spoon in the batter, smooth the top and cook in the oven for about 35-45 mins, until a skewer comes out clean. Remove and set aside to cool.
• To make the icing, reduce the maple syrup by half in a heavy-bottomed pot. Then remove from the heat and add the cream, 60 gm butter and the vanilla. Mix well, add the icing sugar and beat until smooth.
• Pour the icing over the cake and set aside to cool, before slicing and serving with a dollop of cream.

Ingredients