Devon Apple Cider Cake
Cider Cake and Gel Glaze — a Dawn Foods recipe in 2 components (yield: 9-10 inch spring form pans). Uses Dawn Plain Extra Moist Muffin Base 12.5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3 min
- baking temperature (deck oven)
- 170 °C
- baking time
- 65 min
- glaze cooling temperature
- 80 °C
Ingredients
Cider Cake
| Ingredient | Quantity |
|---|---|
| Baking Powder | 10 g |
| Dawn Plain Extra Moist Muffin Base 12.5 kgExtra Moist Muffin Mix | 1000 g |
| Devon Cider | 500 g |
| Vegetable Oil | 300 g |
| Apple Delifruit Extra | 200 g |
| Fresh Apples | 3 Units |
| Sugar | 50 g |
Gel Glaze
| Ingredient | Quantity |
|---|---|
| Water | 200 g |
| Belnap Neutral | 500 g |
Method
- Cider Cake
Peel and core the fresh apples.
- Cider Cake
Cut each apple into 16 slices and put them into cold water with added lemon juice.
- Cider Cake
Place the muffin mix, sugar, baking powder, cider and vegetable oil into a mixing bowl fitted with a beater.
- Cider Cake
Mix on slow speed for 1 minute and then mix for a further 3 minutes on medium speed.
- Cider Cake
Add the Apple Delifruit and blend in on slow speed.
- Cider Cake
Deposit 1000 g into a prepared 10" spring form pan.
- Cider Cake
Drain and dry the sliced apple slices.
- Cider Cake
Place the apple slices onto the cake to form a spiral from the outside to the middle.
- Cider Cake
Bake in a deck oven at 170 °C for approximately 65 minutes.
- Gel Glaze
Add the Belnap and water to a saucepan and mix together.
- Gel Glaze
Place the saucepan onto a hob and bring to the boil.
- Gel Glaze
Remove from the hob and allow to cool to 80 °C before use.
Assembly: Allow the cakes to cool.
Assembly: Brush each cake with a thin coat of the cooled Belnap and then give a second coat to completely seal.
Assembly: Any unused Belnap can be stored in the chiller and re-heated when needed.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.