Apple skin cake

This low-waste apple cake uses the apple peel on top of the cake batter along with butter and demerara sugar. As the cake bakes, the top becomes crisp and caramelised, adding a sweet and crunchy texture to the cake.

• serves

  6

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

Apples & Oranges

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 25 g butter, for greasing
• 150 g plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 eggs
• 150 g caster sugar
• 1 tsp vanilla extract
• 125 ml vegetable oil
• 2 red apples (e.g. Gala)
• 2 green apples (e.g. Granny Smith)
• 2 tbsp demerara sugar

Whipped sour cream

• 300 ml thickened cream
• 250 ml sour cream
• 1 tsp vanilla extract
• 2 tbsp icing sugar

Instructions

1. To make the whipped sour cream, combine the ingredients and whisk to a soft whipped cream consistency. Refrigerate until ready to use.
2. Preheat the oven to 170˚C (fan-forced). Grease, line and grease again a 20 cm round springform cake tin. Reserve any of the leftover butter that you used for greasing. In a large mixing bowl, whisk the flour, baking powder and salt together. Separately whisk the eggs, sugar and vanilla, then fold in the vegetable oil and dry ingredients.
3. Peel the apples, and roughly chop the flesh, discarding the core. Remove ¼ of the batter and combine with the skins. Combine the apple flesh with the remaining ¾ of the batter. Put the apple flesh and batter in the base of the tin, and add the apple skin mixture on top. Toss the reserved butter on top and scatter with the demerara sugar.
4. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Cool for 10 minutes, then remove from the tin. Serve warm or at room temperature with a dollop of the whipped sour cream.

Photography by Kitti Gould.

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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.

Stream free On Demand

Apples & Oranges

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G