Chilli-hoisin caramel apple cake

This cake has a push–pull flavour profile of sweet and savoury, which is a defining characteristic of Southeast Asian cuisine. You can make this with shiro (white) miso instead of the hoisin sauce, or omit the chilli.

Chill-hoisin caramel apple cake Credit: Henry Trumble

• serves

  24

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Mid

Ingredients

• 5 granny smith or pink lady apples, peeled, cored & finely sliced
• 300 g unsalted butter, softened
• 345 g (1½ cups) caster sugar
• 1 tsp vanilla extract or essence
• pinch of salt
• 5 large eggs
• 300 g (2 cups) plain flour, sifted
• 3 tsp baking powder, sifted
• 35 g (⅓ cup) almond meal, sifted
• 80 ml (⅓ cup) milk
• 3 tbsp sour cream

Caramel

• 3 tbsp hoisin sauce
• 4 tbsp water
• 310 g (1⅓ cups) caster sugar
• 1 long red chilli, deseeded & finely sliced, or to taste

Makes 24 slices.

Instructions

1. Preheat the oven to 190°C (170°C fan-forced). Line the base and sides of a 30 x 22 cm (or thereabouts) brownie tin with a single sheet of baking paper (otherwise the caramel will leak everywhere). Make sure there's a 2 cm overhang at the top of the tin.
2. To make the caramel, first, mix the hoisin sauce with 1 tablespoon of water. Mix the sugar and remaining 3 tablespoons of water with a metal spoon in a medium saucepan and bring to a boil. As soon as the caramel turns a pale-golden colour, remove the pan from the heat and immediately whisk in the hoisin sauce mixture and chilli. Be careful, this can get a bit spitty and bubbly. Pour into the prepared tin, then roll the caramel around to coat the base well. Arrange the apple slices in overlapping rows until the base is entirely covered. Allow to cool.
3. To make the cake batter, in an electric stand mixer fitted with the whisk attachment, cream the butter, sugar, vanilla and salt on the highest speed until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Fold in the flour, baking powder and almond meal. Whisk the milk and sour cream in a bowl until smooth, then fold into the batter. Spread the mixture evenly over the apple slices and bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
4. Allow the cake to cool for 5 minutes, then turn it out onto a serving board. Carefully peel the baking paper off, without disturbing the apple. If any caramel pools down the sides, scoop it up with a rubber spatula and gently spread it back onto the apple. Cool completely before cutting and serving.

Note

• The cake stores best unrefrigerated and will keep well for about 3 days if kept in an airtight container.

Images and recipes from 'What I Cook When Nobody's Watching by Poh Ling Yeow, published by Plum (RRP $44.99). Photography by Henry Trumble.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.