Ben’s Apple Streusel Cake with Butterscotch Sauce
1 cup flour
1 tsp baking powder
1/8 tsp salt
50g unsalted butter, room temperature
½ cup Chelsea White Sugar
1 large egg
½ tsp pure vanilla extract
1/3 cup milk
2 large Granny Smith apples, peeled, cored & cut into thin slices
½ cup Chelsea Brown Sugar
1/3 cup flour
60g butter, cubed
1½ tsp ground cinnamon
1. Preheat the oven to 180°C and line the base of a 20cm spring form tin with baking paper.
2. Sift together the flour, baking powder, and salt.
3. In the bowl of your electric mixer, with the paddle attachment, beat the butter until creamy and smooth. Add in the sugar and beat until light and fluffy.
4. Add the egg and vanilla extract and beat until incorporated.
5. Add the flour mixture, alternately with the milk, and beat only until combined.
6. Spread the batter into the bottom of the prepared pan, smoothing the top with an offset spatula.
7. Evenly arrange the apple slices on top of the cake batter and sprinkle with the streusel topping.
8. To make streusel topping, mix together sugar, flour, butter and cinnamon with a fork.
9. Bake for about 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
10. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Makes 8-10 servings.
Ben's Butterscotch Sauce Recipe
150g Chelsea Golden Syrup
75g Chelsea Soft Brown Sugar
50g Chelsea Raw Sugar
Few drops of vanilla extract
1. Place all but the cream and vanilla in a pan over a gentle heat and allow to slowly heat and dissolve, stir from time to time.
2. Once the sugar is dissolved allow to cook for 5 minutes more, then remove from heat and gradually stir in cream and vanilla extract until combined.
3. Allow to cool. Will keep well in a screw top jar in the fridge for a few weeks, great on vanilla ice cream.
Ben’s Ice Cream Recipe
1 cup cream
1 cup milk
5 egg yolks (size 8 or Jumbo)
2/3 cup Chelsea White Sugar
½ vanilla bean or 1½ tsp pure vanilla extract or paste
1. In a small saucepan, over medium-high heat, bring cream, milk and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and add to the mix.
2. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
3. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (about 77°C).
4. Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool until it comes to room temperature and then refrigerate the custard until it is completely cold (preferably overnight).
5. Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened.
6. Makes about 3 cups.
Did you know: The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.