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!
• 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
• 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.