I was flicking through my mother’s old recipe folder the other day when a recipe I’d never made had caught my eye (it translated to White Cake with Apple). I realised the only reason I’d never made it was because it had a type of flour in it called “Grahams Mel” which is Danish and so not readily available over here. Although I did recently find it available on Ocado’s website! I decided to substitute the Danish flour with some Wholegrain Spelt, took out the mixed peel from the recipe and set about changing the fresh yeast to fast action yeast. After a trial run making 2 long cakes I had lots of compliments from the family (and my mum) but I just thought it wasn’t hitting the spot. It needed more cinnamon, almonds and some vanilla icing, oh and how about making it into a ring shape I thought to myself! I also decided that it was totally unnecessary to make 2 cakes when one was more than enough.
This recipe is a lot quicker than many similar recipes as all the dough ingredients are mixed together in one go and there is a lot less proving time as well.
So that is how my Spelt Danish Apple Ring was born.
I am entering my recipe into Credit Crunch Munch which is run by Helen at Fuss Free Flavours & myself and being hosted by Michelle of Utterly Scrummy, as I used up almonds which were languishing in the cupboard and the rest of the ingredients are inexpensive too. As this recipe is perfectly suited to breakfast I am also entering the Breakfast Club Challenge (where the theme is fruit this month) run by Helen of Fuss Free Flavours and being hosted this month by Michelle (aka Super Woman) at Utterly Scrummy. Next I’m entering Tea Time Treats where the theme is bread and is run by Karen at Lavender & Lovage and Kate at What Kate Baked who is hosting this month. Finally I am entering Javelin W/arrior’s Made With Love Monday challenge as this cake is totally made from scratch.
- For Dough:
- 200g Plain flour
- 135g Wholegrain spelt flour
- 65g Salted butter (cut into dice and softened)
- 65g Granulated sugar
- 15g Finely chopped almonds
- 1 x 7g Sachet fast action yeast
- 1 ½ Medium eggs (beat 2nd egg to split & keep other half to glaze)
- 100 mls Luke warm milk (slightly warmer than your finger)
- 2 Dessert apples, medium sized
- 50g Soft Brown sugar
- 1 tsp Cinnamon
- ½ beaten egg for egg wash
- 20g Roughly chopped almonds
- 140g Icing sugar
- 2 tblsp Milk
- ¼ tsp Vanilla extract
- Prepare a large baking sheet with a sheet of lightly buttered baking paper.
- Put all the dough ingredients into a stand mixer adding the milk last.
- Using a dough hook beat all the ingredients together for a few minutes until well combined. (This will be wetter than a conventional bread dough but should leave sides of bowl when beaten – otherwise add a little more flour).
- Cover the bowl with cling film and put in a warm place for 20 minutes – will swell slightly.
- Peel, core and finely slice the apples and toss together with the cinnamon and brown sugar to coat.
- Stretch out the dough onto a well floured surface and using a floured rolling pin make a large rectangle (about 39cm wide and 1cm deep).
- Place a double row of apples across the centre of the dough.
- Fold the two sides of dough across the apples overlapping one side with the other.
- Now carefully transfer to the baking paper on baking sheet and form a ring by squashing the 2 ends into each other.
- Cover with oiled cling film and put in a warm place for 30 minutes (it won’t rise significantly).
- Pre-heat the oven to 190°C.
- Brush the dough ring sparingly with egg wash and scatter over the coarsely chopped almonds.
- Bake in centre of oven for 20 – 25 minutes until golden. (If browning too soon place some foil over, shiny side down, you may also need to turn the baking tray around to avoid browning on one side).
- Place on a cooling rack.
- Make up the icing by mixing the icing sugar together with the milk and vanilla extract.
- When the cake is warm you can ice and eat warm or wait until it’s cool. This cake can also be reheated in oven the next day and is great for breakfast too.