Apple Raisin Cake
This simplistic Apple Raisin Cake made with 50% whole wheat flour is one of those basic cakes which are easy to make and healthy too! 
Servings Prep Time
1cake 10minutes
Cook Time
50minutes
Servings Prep Time
1cake 10minutes
Cook Time
50minutes
Ingredients
For the Salted Caramel Drizzle
Instructions
  1. Heat the oven to 175C, grease and line a 8 inch round baking tin and set aside.
  2. Cut the apple and grind them to a paste with the peel, add the oil and milk while grinding. Add sugar to the apple and mix well. Add the vanilla essence. Add one egg at a time mixing well. Whisk till everything has come together well.
  3. In a seperate bowl, Mix the flours and baking powder together and sift twice to incorporate some air.
  4. Add half the flour mixture to the apple egg paste and mix, then add the rest of the half and mix well… dont over mix. Add the raisins, mix gently.
  5. Bake for about 35-40 mins at 175C or till the cake is done. Wait for 15 minutes, remove from the tin and cool on a wire rack.
  6. Start on your salted caramel. Heat a heavy bottom pan on gas and add sugar to the same. Let it melt completely, stirring in between. It will form clumps and eventually all melt.
  7. Once it is melted and is starting to turn slightly brown, add the butter. The mixture will bubble up, keep stirring it till the butter has completely melted. Simmer for 2 minutes and add your cream. Mix and boil for 2 minutes. Remove from heat and add salt. Stir to mix.
  8. Place the cake in a plate and pour this on the cake. You want to collect what falls down so take a little bigger plate. Garnish with some more chopped apples. Slice and enjoy.
Recipe Notes

I was surprised at how the apple peel turned green after baking… does it happen with everyone or did it happen with me only

Recipe Adapted from Aayi’s Recipe. Check the original too, I have replaced the maida with half maida and half atta, reduced the oil and put some milk. Also reduced the amount of sugar which worked very well as my apples were really sweet. Thanks Shilpa for the brilliant recipe!

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