FREE SHIPPING ON ORDERS OVER R400

Apple and Roasted Nougat Cake

This cake was inspired by our roasted nougat! If we have a batch of nougat that isn't 100% perfect, instead of just wasting it, we carefully oven roast it to create this hard, crunchy nougat candy of sorts, that is just delicious. 

To stop ourselves from eating an entire batch, just like that, we tried to find another way to use it, and came up with this delectable cake! It's crunchy on the top and packed with nuts, apple and nougat. Honestly, can you imagine anything more yum? We can't, which is why we've already finished the entire cake. So much for not eating all the roasted nougat...

Ingredients

CAKE:
• 2 1/2 Cups flour
• 2 tsp baking powder
• 1 1/2 tsp bicarbonate of soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 2 tsp salt
• 1 1/2 cups sugar
• 1 1/2 cups of oil
• 4 eggs
• 3 cups grated granny smith apple (cored & peeled)
• 1/2 cup tinned, crushed pineapple (drained)
• 1 1/2 cups crushed roasted nougat *

CRUNCHY TOPPING:
• 1/2 cup brown sugar
• 2 Tbsp oil
• 1/4 cup chopped, roasted nougat *
• 2 Tbsp milk

ICING:
• 65g butter
• 250g icing sugar
• 1/2 tsp vanilla extract
• 125g smooth cream cheese

* Ooh la la Roasted Nougat
Alternatively, roast your own by placing any Ooh la la nougat, in an oven preheated to 100°C for approximately one hour

Method

CAKE:

  1. Preheat the oven to 180°C
  2. Sift together the flour, baking powder, bicarb, cinnamon, nutmeg, allspice & salt until evenly combined
  3. Beat the sugar, oil & eggs together until fluffy
  4. Add this wet mixture to the dry ingredients and mix until combined
  5. Add the apples, tinned pineapple and roasted nougat and mix until combined
  6. Pour the cake batter into a spring form round tin and bake for 35 minutes to an hour, until cooked through and an inserted knife or kebab stick comes out clean


TOPPING:

  1. Mix together brown sugar, oil, toasted nougat and milk in a saucepan over medium heat, until warmed through but not boiling
  2. Pour the warm topping over the cake and return to the oven for 10-15 minutes
  3. Remove the cake from the oven & allow to cool completely on a wire rack before icing 

 

   

ICING:

  1. Beat together butter, icing sugar and vanilla extract until light and creamy
  2. Stir in cream cheese, mixing thoroughly until well incorporated
  3. Roughly ice the cake, covering the entire cake

 

ENJOY!

 


1 comment

  • Do you have a cooking class that you teach?

    Ruth Ann trumbo

Leave a comment