CakeQuest continued this week with an adaptation of Rachel Allen’s Dutch Apple Cake. She suggests substituting the apple slices for pear and raspberry but I decided to go one step further and make a chocolate version (after all, pear / raspberry and chocolate are both great combinations). I omitted the cinnamon and substituted 15g of flour for cocoa – simple but successful.
The cake was very moist (much more than the unadulterated apple version); it was more of a pudding than a proper sponge cake, though this may be because I misread the instructions and cooked it for 20 minutes at the higher temperature then 15 minutes at the lower. I don’t think it’ll last longer than a couple of days without becoming soggy, but I don’t think it’ll last longer than a couple of days anyway! Dinner guests agreed it was a great success so I’ll be repeating my mistake next time.
Ease: 9/10 (perhaps because the Jam decided not to help this time!)Appearance: 7/10 (particularly pretty served upside down, as in the photo)