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Oratia Apple and Sultana Cake with Rum









I got a few more Oratia heirloom apples (and a few garden lemons too) from Sue, this is still the season for apples in New Zealand! First I made an apple cake, I like to eat apple cake for breakfast, and I took advantage of the fact that I had a German wwoofer staying with us to indulge: she also liked cake for breakfast, something that in New Zealand is not really done!


Apple and Sultana Cake with Rum




The base for this cake comes from my book Sweet As..., it is the base for most of my fruit cakes, and the original recipe is on page 28, where is used for a cherry berry cake. I start by mixing 4 eggs with 200 g of sugar, then I add 150 g of melted butter (salted), 250 g of self-raising flour, and the zest of one lemon (optional). In the meantime I peeled and cut 4 apples and splashed them with lemon juice. I also soaked 2 tbsp of sultana in a little Guatemalan Rum (Ron Botran, the best!).





I added the sultana and apples for last, and folded everything. I poured the mixture in a 23 cm round baking tin lined with baking paper, and baked the cake at 180°C for approx. 45 minutes. 





When the cake was cool I decorated it with icing sugar and homemade sugar flowers, the German girl and my daughter really liked it, I guess that it was very 'girly'! Also it was perfect for breakfast (the rum is just a taste, no alcohol remains really!), probably I would not make it for a dessert or a special occasion, but definitely for more breakfasts (or after school snacks) to enjoy with a hot drink. There was some left when Kiwi blogger Sasa came to visit, I hope she liked it, she must be used to European having apple cake for breakfast!







Photos and Recipes by Alessandra Zecchini ©

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Comments

  1. AnonymousSeptember 20, 2011 at 8:49 PM

    Un cake perfetto con splendida decorazione!Bravissima,carina!Un bacione da Grecia!
    lenia

    ReplyDelete
  2. Priya SureshSeptember 20, 2011 at 9:00 PM

    Cake looks excellent and inviting..

    ReplyDelete
  3. PremaSeptember 20, 2011 at 10:58 PM

    wow fantastic recipe,love the texture of the cake,luks delicious...

    ReplyDelete
  4. matematicaecucinaSeptember 22, 2011 at 8:33 PM

    Grazie Alessandra per essere da me, ti seguo anch'io ieri forse mi sono unita ad un altro tuo blog. Io non ho messo la mia faccia nel simbolino ma una pianta a cui sono molto affezionata, c'è dietro una semplice storia familiare che forse racconterò. A presto, Laura.

    ReplyDelete
  5. KellytheCulinarianSeptember 23, 2011 at 1:02 PM

    Cake with rum? Yes, please.

    ReplyDelete

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