APPLE CAKE INFUSED WITH PAUL JOHN BOLD

APPLE CAKE INFUSED WITH PAUL JOHN BOLD

No Christmas celebration is complete without cake. It’s even better when the cake is infused with Indian single malt. This apple cake is a classic and I make it all the time but this time I decided to give it a Christmassy makeover. All I had to do was to grab some spices and a bottle of the gorgeous Paul John BOLD single malt whisky. Its beautiful liquid gold colour makes me think of how perfect it would be as a Christmas gift.
This melt-in-the-mouth malt has the most profound flavours. It has a whiff of smoke, a dizzying array of Manuka honey and prickly spice, which uplifts this apple cake and gives it a desirable kick. I begin by tossing the apples in some cinnamon and nutmeg. Then I soak those apples in the whisky so that they take up all the flavour and spices. The cake is great with some ice-cream, whipped cream or just as it is. Happy Baking!

INGREDIENTS-
• 2 large apples, peeled and thinly sliced
• ¼ cup of Paul John BOLD single malt whisky
• 1 tsp cinnamon powder
• ¼ tsp grated nutmeg
• 2 cups all purpose flour (maida)
• 4 tea-spoons baking powder
• 1 + 1/2 cup castor sugar
• 1 cup vegetable oil
• 4 eggs
• 1/4 cup milk

Whisky Apple Cake

PROCEDURE-

Whisky Apple Cake Recipe

• Pre heat the oven to 180C. Line a 9” cake tin with parchment paper.
• Toss the apples with cinnamon powder and nutmeg.
• Soak them in Paul John BOLD whisky.
• In a separate bowl, combine all-purpose flour and baking powder.
• In another bowl, beat sugar and vegetable oil until the mixture is light and pale.
• Beat in the eggs.
• Add the dry ingredients to the wet ingredients. Do not over mix.
• Beat in the milk and the whisky from the apples.
• Pour the batter into the cake pan. Place the apple slices on top.
• Bake at the cake at 180C for 40-50 minutes or until a toothpick inserted into the centre comes out clean.

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