Kinross Kitchen Recipes with Central Otago Wine Paring: Apple Cake

APPLE CAKE

MAKES 12

ENJOY THIS RECIPE FROM OUR CHEF PETE FRANKLIN

WINE PAIRING 

Vitteaut-Alberti Crémant de Bourgogne Rosé

This French Sparkling Rosé pairs beautifully with sweet apple cake due to its complementary fruit notes, where red berries and apricots enhance the apple’s natural sweetness. The wine’s hint of brioche mirrors the cake’s buttery, baked qualities, while its fine bubbles and crisp acidity balance the richness, keeping the pairing fresh and lively. 

 

INGREDIENTS

90 g Brioche breadcrumbs ( We use brioche breadcrumbs but you could also use white breadcrumbs)

50 g ground almond

1 tsp baking powder

200 g caster sugar

4 eggs

200 ml canola oil

200 g apple puree

 

METHOD

Preheat oven to 150°C.

 

Combine the brioche, ground almond, baking powder and sugar.

 

In another bowl combine the eggs, oil and apple puree.

 

Combine both mixtures together.

 

Line a cake tin with baking paper completely.

 

Pour the batter into the tray and bake at 150°C for 1 hour or until when skewer is

inserted it comes out clean.

 

When completely cool, portion into 12 pieces.

 

We serve ours with almond brittle, vanilla mascarpone and caramelised white

chocolates. It would also go great with fresh or whipped cream and dolce de leche.