I grew up at the beach and for eleven years it was a regular day when I would run off through the gate onto the sand dunes and one minutes run away was a beach with the Tasman sea crashing onto its shores.
It was a child’s dream childhood and I was born for the salty hair for it.
Since leaving New Zealand I haven’t been to a beach, not even in my lovely LA when I was last nearest the ocean and for my body still fighting a cold there was no better time to escape to the seaside and look out, scrunching my eyes to try and see land on the other side.
On Tuesday I did just that, my first trek outside of large London for quieter scenery and bluer landscape, and here are some photos from that trip to Hastings on the Southern coast to enjoy.
Now, it is fall. Yes, apple picking season is upon us and pumpkin baking season joins in on the fun also.
So how about a slice of this apple spiced cake with a frosting of mascarpone for your Thursday?
Spiced Apple Cake
150g butter, melted
1/2 cup brown sugar + 2 tablespoons brown sugar
1/2 cup superfine/caster sugar
1 1/2 teaspoons vanilla extract
4 eggs, separated
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 medium apples, peeled, cored and cubed
2 1/2 cups flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 apple, peeled, cored and finely sliced
2 tablespoons brown sugar
1 1/2 cups mascarpone
1/2 cup pouring cream
3/4 cup confectioner’s/icing sugar
Preheat the oven to 180°C/350F and greaseproof two cake tins.
Place the apples in a pot with the brown sugar and 1/2 teaspoon cinnamon with 2 tablespoons water on low heat and cover until soft, approximately 10 minutes.
Place the butter, sugars, egg yolks, vanilla extract, 1/2 teaspoon cinnamon and ground nutmeg in a bowl and combine until well mixed.
Sift in the flour, baking powder and baking soda and fold through until well combined.
Pour evenly into both cake tins and bake for 30 minutes or until a skewer comes out clean.
Remove and allow to cool in the tin for 5 minutes before turning out onto a cooling tray and cooling completely.
Spread an even thin layer of brown sugar on the base of a frying pan and lay the sliced apples on top. Cook on medium heat until caramelized, then turn, approximately 2 minutes either side.
Place on greaseproof paper allowing to cool.
In a bowl, place the mascarpone, cream and confectioner’s sugar and combine until smooth.
Spread half the frosting onto the bottom layer of the cake, then chill for 20 minutes. Place the top layer on top of the frosted cake and spread the remaining frosting over the top. Carefully place the caramelized apple slices on top.
Slice and serve.
Note: Keep chilled and covered and this will last for a week.