Apple Cider Caramel Cake

I know I’ve been a bit lax on the posts lately… I blame that on the cold and snow. So I decided to make a cake for Easter this past weekend using some cider I bought at The Cider Shop here in Bristol. It’s a bit time intensive, but well worth it in the end. Here is what you’ll need:

  • 2 cups almond flour
  • 3/4 cup coconut flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 teaspoon baking powder
  • 1 mashed banana
  • 4 eggs
  • 1/4 cup any kind of milk (I used almond)
  • 1/4 cup melted coconut oil
  • 1 teaspoon almond essence

In a large bowl, combine your dry ingredients- almond flour, coconut flour, sugar, salt, and baking powder.

In a separate bowl, mash a ripe banana very well, until it becomes paste like.

In the wet ingredients bowl, add 4 beaten eggs, the almond milk, melted coconut oil and almond essence.

Combine the wet and dry ingredients, mixing very well. Go ahead and pour the batter into a lined round baking tin and bake for 35 minutes at 350 F /180 C.

Once baked, take the cake out of the tin and while it is cooling, you can make the caramel topping. Here is what you’ll need:

  • 1 cup of sweet apple cider
  • 1/3 cup brown sugar
  • 1/4 cup salted butter
  • Sliced almonds to top cake at the end

I picked up a bottle of Woodredding medium sweet cider at The Cider Shop while I was exploring the Wapping Wharf cargo shops the other week. This was lightly sparkling and not too dry, so very enjoyable to drink on its own. It’s also a sweet variety which is great to reduce when baking.

On a medium high heat, combine the butter, cider, and sugar. Melt everything down and stir, stir, stir. You really want to make sure to keep an eye on it, constantly stirring at this heat, and having the patience not to raise the temperature too much.

As the liquid and alcohol evaporate away, the mixture will thicken. I cooked it a little too long, but next time, I will stick to 20 minutes then reduce the heat for another 5 – 10.

Let the caramel cool only slightly, then pour over the cake, smoothing it evenly over the surface.

I was aiming for a caramel that wasn’t as thick so it would drip down the sides, but, you can’t have it all, eh? Top with sliced almonds and eat vigorously.

And there you have it, Apple Cider Caramel Cake! It may take some time to make, but is sooo worth it in the end! And although my kitchen smells like a pub from the evaporated cider alcohol, my tummy is very satisfied.

This is a great treat to make for garden parties or just to enjoy on your own as the weather gets warmer. It’s also a great way to showcase some of the wonderful cider the West Country has to offer. Pick your favourite sweet cider and have a go! Hope you all had a relaxing long weekend, and fear not, Spring is (probably) on the way! Thanks for reading and Happy Eating!

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