by Kate | Jun 1, 2020 |
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This buttery Apple Yoghurt Cake with Miso Caramel is probably one of the best things I’ve eaten all year. And I eat a LOT of cake…
#SPONSORED
I’m a huge fan of not-too-sweet cakes. Forget the sugary sweet frosting, throw away the fondant – I want to be able to eat the entire thing in one sitting and not feel like I’m in a sugar coma. This cake is one of those.
Moist and just the right amount of salty sweetness, the cake owes its soft crumb to a secret ingredient; NutriDay’s Double Cream Yoghurt. It’s smooth, it’s creamy and I always have a tub in my fridge. Breakfast feels like dessert with it, and dessert isn’t the same without it. I love serving puddings and cakes with a spoonful of this velvety thick yoghurt instead of whipped cream. The tang adds a balance to sweet desserts that I love!
Now let’s talk about the miso caramel. Salted caramel is SO 2017. I’ve doubled the recipe but perhaps you should double it again, because, trust me, you are going to need more – on ice cream, on toast, on a spoon!
You can find miso in most South African supermarkets these days, or Asian supermarkets. It adds a salty umami hit that totally transforms a caramel sauce. Be prepared to crave this sauce in the middle of the night. Don’t say I didn’t tell you to make double…
Apple Yoghurt Cake with Miso Caramel
2020-05-31 15:15:46
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 330g white sugar
- 126ml water
- 250ml cream
- 4 tbsp light miso
- 185g butter, melted
- 2 large eggs
- 380g Nutriday Double Cream Plain Yoghurt, plus extra to serve
- 385g light brown sugar
- 1 tsp vanilla extract
- 300g self-raising flour
- 4 apples, peeled, cored and sliced
- Ground cinnamon, to dust
- Combine sugar and water in a saucepan.
- Whisk to combine, then place over medium-high heat. Bring to a boil, without stirring, and cook until it’s a deep amber red colour.
- Remove from heat and slowly pour in the cream, swirling the pan as you do.
- Add the miso, and whisk to thoroughly combine.
- Allow to cool while making the cake batter.
- Preheat the oven to 180°C or 160°C fan-forced.
- Grease and line a 25cm springform cake tin with baking paper.
- Place the butter, eggs, yoghurt, sugar and vanilla in a bowl and whisk to combine.
- Sift over the flour and stir until smooth.
- Spoon ⅓ of the sauce onto the bottom of the lined cake tin. Arrange the apples on top of the sauce in two layers. Drizzle with another ⅓ of the sauce.
- Pour the cake batter oven and bake for 45 minutes or until a wooden skewer inserted into the middle comes out clean.
- Allow the cake to cool for 10 minutes before unmoulding.
- Serve with the remaining caramel sauce, a dollop of double cream yoghurt and a sprinkling of cinnamon.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
by Kate | Jun 4, 2019 |
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This Salted Caramel and JAZZ™ Apple Baklava has flaky, buttery layers of phyllo pastry with a filling of tangy JAZZ™ Apple, spices and is doused in salted caramel sauce.
#SPONSORED
They say an apple a day keeps the doctor away, right? So by default, this baklava is… good for you! We’ll just ignore the lashings of butter, caramelised white chocolate and salted caramel soaking syrup then, shall we? It will be our little secret.
Until the team over at JAZZ™ apples sent me a big box full of these crunchy apples, I’d actually never tasted them (shock, horror!) An apple is an apple, right? Wrong. I can’t believe just how delicious JAZZ™ apples are! They are definitely now my favourite – sweet and juicy but with a slight tang to them. It’s this sweet-tangy combo which makes them perfect for desserts and baking! Thanks to the farmer who had the bright idea to combine Royal Gala and Braeburn apple varieties to create the JAZZ™ apple!
Inspired by this winning combo, I created a spin on baklava which is loaded with cooked JAZZ™ apple, toasted almonds, my FAVE caramelised white chocolate and instead of drenching the crunchy cigars in honey, I doused them in a salted caramel sauce which makes them not-too-sweet and utterly moreish. A topping of chopped JAZZ™ apples gives a bright freshness, juiciness and cuts through any sweetness. A big old scoop of vanilla ice cream is all that’s standing between me and ugly-eating this on the couch in my slippers (which I may or may not be currently doing!).
Salted Caramel and JAZZ™ Apple Baklava
2019-06-03 15:18:07
Yields 24
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 800g (12) JAZZ™ Apples, peeled and chopped finely
- 2 lemons, juiced
- 15ml (1 tbsp) ground cinnamon
- 5ml (1 tsp) ground nutmeg
- 2,5ml (½ tsp) ground cloves
- 600g (6 cups) whole almonds
- 180g caramelised white chocolate, plus extra to serve*
- 10ml (2 tsp) salt
- 24 sheets frozen phyllo pastry, thawed (2 x packs)
- 200g unsalted butter, melted
- 375g golden caster sugar
- 150g honey
- 125g salted butter
- 15ml (1 tbsp) sea salt flakes
- 100g pistachios shelled and roasted
- 3 JAZZ™ apples, extra, cubed
- For the filling, place a medium pot over high heat and combine the apple, lemon juice and spices together. Lower the heat and allow the apples to cook down, stirring every now and then, for 10 minutes or until the apples have softened slightly. Gently mash the apple mixture, leaving a few chunks.
- In a food processor, blitz the almonds until finely chopped.
- Transfer the almonds into a large bowl, stir in the caramelised white chocolate and cooked apple. Set aside for 30 minutes or until completely cooled.
- Preheat the oven to 180°C (160°C fan-forced).
- Grease a 35cm x 25cm baking dish.
- To roll the cigars, slice the phyllo sheets in half and place ½ a phyllo sheet on a clean counter with the long edge parallel to you. Brush the surface with melted butter. Spoon a ¼ cup of the nut mixture in a sausage shape about 3cm away from the edge of the pastry.
- Fold both sides of the pastry over the filling and roll up tightly to enclose.
- Place the baklava rolls in the prepared baking dish, generously brushing the tops with extra butter.
- Bake for 45-50 minutes or until golden and crisp.
- To make the salted caramel sauce, combine the sugar, honey and ½ cup (125ml) water in a medium-sized pot over medium-high heat. Stir until all the sugar has dissolved then bring to a gentle simmer, swirling occasionally for about 8 minutes or until amber in colour. Whisk in the butter, a cube at a time, until all the butter has melted in. Swirl in the sea salt flakes. Remove from heat and set aside.
- Once the baklava is golden, pour all of the salted caramel sauce over.
- Serve with chopped pistachios, cubed JAZZ Apples and a drizzle of extra caramelised white chocolate.
- *TIP Use white chocolate, if desired
By TheKateTin.com
The Kate Tin https://thekatetin.com/
