Hi! Question from an American: is apple juice in the UK the same as here? Normally when I see a recipe for reducing, it’s for apple cider, not juice. I think our apple juice might be different...? Thanks!
Hi!!! What is apple cider? In the uk, apple cider is alcoholic! I just use standard juice youd buy in a supermarket aisle, and I tend to pick something cloudy. Is that what apple cider is? Drop a link!
Apple cider in the US is Apple Juice in the UK. Cider here in the US, is called Hard Cider. And we don’t have Bramley apples although I am trying to grow them.
I’ll have to make this next week. I just made an “apple fritter cake” this morning but I’ve a feeling there is going to be a gummy layer around the fruit in the middle- nothing some custard won’t hide
There wasn't a super gummy layer, and it had a great flavour but my Son wouldn't even eat it because of the apple mushiness in it, so will have to try yours next week. I think the problem with the gummy layer/ whole fruit, is that if you dont eat it all on the day it just gets more and more soggy (meaning you need more and more custard!!)
Hi Nicola, you’ve probably been asked this question before, I just made the cake-it’s baking-how do I avoid the lumps of brown sugar in the batter? Thank you, love you dedication.
I was so sad I couldn't come on your trip to Brogdale. It looks amazing. I love tasting different apples and I also love all the different names: so poetic.
I made a cake a little while ago that was a version of Claudia Roden's famous boiled orange cake but using apples and it worked quite well. I was going to make it again this weekend but will be giving this a go instead. Thanks!
Thank you for articulating understandings I had about this only on a subconscious level! I had just gone through this last week when a neighbor gifted me orchard apples. I couldn’t find any good recipe for a cake, for all of the issues you just described! And now I understand why I do not like upside-down cakes! I ended up making applesauce, which as you described does not add a lot of flavor but is good for moisture, and apple pie bars, which is a cheaters apple pie and so delicious. I will have to try this version!
I really liked reading about why it's so hard to incorporate fruit puree into cakes - now I know why banana bread is never banana-y enough for me! Would you ever do a KP on banana bread? It's such a classic but I haven't found the perfect recipe yet :)
This was the best email to wake up to on a cold wet Sunday morning. Although I’m now ashamed that every apple cake I’ve ever made probably had the weird gummy layer around the fruit!!
Thank you so much for this amazing post. I had, quite literally, invented a Spice Apple and Gorse Syrup butter days before your post so I have taken your advice and had a go at using it in a cake. Utterly delicious and perfect without the raw bits of cake around the apple chunks.
Hi! Question from an American: is apple juice in the UK the same as here? Normally when I see a recipe for reducing, it’s for apple cider, not juice. I think our apple juice might be different...? Thanks!
It also works with straight up juice!
https://en.m.wikipedia.org/wiki/Apple_cider
Hi!!! What is apple cider? In the uk, apple cider is alcoholic! I just use standard juice youd buy in a supermarket aisle, and I tend to pick something cloudy. Is that what apple cider is? Drop a link!
Apple cider in the US is Apple Juice in the UK. Cider here in the US, is called Hard Cider. And we don’t have Bramley apples although I am trying to grow them.
I think our cider is your juice, based on the cloudy description! Our juice is normally very clear. Thanks for the clarification!!
I’ll have to make this next week. I just made an “apple fritter cake” this morning but I’ve a feeling there is going to be a gummy layer around the fruit in the middle- nothing some custard won’t hide
Don’t be ashamed!!! I realise I’m probably the minority for disliking, I just have a personal issue with it 😂😂😂
There wasn't a super gummy layer, and it had a great flavour but my Son wouldn't even eat it because of the apple mushiness in it, so will have to try yours next week. I think the problem with the gummy layer/ whole fruit, is that if you dont eat it all on the day it just gets more and more soggy (meaning you need more and more custard!!)
Hi Nicola, you’ve probably been asked this question before, I just made the cake-it’s baking-how do I avoid the lumps of brown sugar in the batter? Thank you, love you dedication.
I was so sad I couldn't come on your trip to Brogdale. It looks amazing. I love tasting different apples and I also love all the different names: so poetic.
I made a cake a little while ago that was a version of Claudia Roden's famous boiled orange cake but using apples and it worked quite well. I was going to make it again this weekend but will be giving this a go instead. Thanks!
Hi Clare, did you boil the apples for Roden’s cake?
Hello there. I just peeled and cored them and cooked them down in a pan with a little water and lemon juice.
Full recipe here: https://www.instagram.com/p/CiXx8A1oRQv/?utm_source=ig_web_copy_link
Thank you for your reply and for the Instagram recipe. The cake is beautiful.
No worries! Sorry it took me so long to see your comment! You could easily make the cake without the blackberries which definitely weren't integral.
Thank you for articulating understandings I had about this only on a subconscious level! I had just gone through this last week when a neighbor gifted me orchard apples. I couldn’t find any good recipe for a cake, for all of the issues you just described! And now I understand why I do not like upside-down cakes! I ended up making applesauce, which as you described does not add a lot of flavor but is good for moisture, and apple pie bars, which is a cheaters apple pie and so delicious. I will have to try this version!
I really liked reading about why it's so hard to incorporate fruit puree into cakes - now I know why banana bread is never banana-y enough for me! Would you ever do a KP on banana bread? It's such a classic but I haven't found the perfect recipe yet :)
This was the best email to wake up to on a cold wet Sunday morning. Although I’m now ashamed that every apple cake I’ve ever made probably had the weird gummy layer around the fruit!!
Thank you so much for this amazing post. I had, quite literally, invented a Spice Apple and Gorse Syrup butter days before your post so I have taken your advice and had a go at using it in a cake. Utterly delicious and perfect without the raw bits of cake around the apple chunks.
I just made this and it is, of course, divine
I made this today, it’s delicious!
I’m in Italy and Bramley apples don’t seem to be a thing over here so I swapped them out for Granny Smiths and it worked perfectly!
This looks so delicious. Is there a specific reason you used apple puree in the cake batter and not the reduced apple juice?