Ingredients
The following ingredients have 4 Servings
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Instruction
- <p>Preheat the oven to 180°C/350°F/gas 4. Peel and core the apples, then cut into 1cm chunks. Put into a bowl, sprinkle with the cinnamon and toss until combined. Drizzle over the maple syrup and set aside.</p> <p>Put the oil, sugar, vanilla and lemon zest into a mixing bowl and whisk thoroughly with a wire hand whisk or an electric mixer. Lightly beat the eggs with a fork to break them up, then add to the bowl and whisk for a couple of minutes until the mixture looks thick and slightly mousse-like.</p> <p>Stir in the nuts and the apple mixture using a large metal spoon. Sift the flour, baking powder, bicarbonate of soda and salt into the bowl and fold in – the mixture will be quite stiff.</p> <p>Put the egg whites into another bowl and whisk until stiff peaks form. Fold into the apple mixture in 3 batches. Transfer the mixture to the prepared tin and spread evenly.</p> <p>Bake for 30 to 35 minutes or until a good golden brown and a skewer inserted into the centre of the cake comes out clean. Transfer the tin to a wire rack. Run a round-bladed knife around the inside of the tin to loosen the sponge, then leave to cool before turning out.</p> <p>To make the topping, beat the butter with the sugar and maple syrup until smooth and creamy. Beat in the cream cheese.</p> <p>Spread evenly over the top of the cooled sponge. Leave in a cool spot to firm up, then cut into pieces. Store in an airtight container, in a cool spot, and eat within 4 days.</p>
