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Start by making the apple topping. Place the apple cider and caster sugar in a saucepan and place over a low heat. Stir until the sugar has dissolved and turn the heat up to high and bring to a boil. Add vanilla seeds and pod, cinnamon quill and apple pieces and reduce to a simmer. Simmer for 3 to 4 minutes or until the apples are just tender. Remove from the heat and set aside to cool.
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Once the apples are cool puree 1/3 of the apple mixture in a blender or food processor and set aside.
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To make the cake, preheat the oven to 180 celsius (350 fahrenheit) and place the butter and brown sugar in a bowl of an electric mixer and cream until pale and golden. Add the eggs, one at a time, beating well between each addition before adding the apple puree. Sift the flour, baking soda, baking powder and spices, and fold through. Finally add the Greek yoghurt and mix until just combined.
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Place the mixture into a 22cm round non stick spring form tin that has been lined with baking paper and spread until smooth. Starting from the middle, place the apple pieces in a circle and repeat until the whole cake is covered. Bake for 30 to 35 minutes, or until a cake tester comes out cleanly.
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minutes before the cake is ready take the remaining apple cider and place over a high heat and bring to a boil. Reduce to a simmer and simmer for 10 minutes until the syrup has reduced and become more golden in colour.
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When the cake comes out of the oven drizzle the top of the cake with the apple cider syrup and leave to cool before serving.
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Read more: http://www.ledelicieux.com/2012/10/31/apple-cider-cake/#ixzz2DxDbbQjO
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Delicieux
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Under Creative Commons License: Attribution Non-Commercial No Derivatives
