Throw the Perfect Stokvel With Spar

by Bona staff
SPAR APPLE CAKE WITH ORANGE CREAM recipe

We’re giving away a R6 000 SPAR Voucher!

With SPAR you’re spoilt for choice!

To stand a chance to win a R6 000 SPAR voucher PLUS be featured in BONA with your favourite recipe, simply dial *120*4862# from your mobile phone, follow the prompts by answering our questions and you will be entered into the draw! Calls charged @60c/min. Entries close on 18 June 2015. STOKVEL WITH SPAR SPAR has a delicious stokvel spread in the June issue of BONA, and we’re giving you a sneak peek into one of the tasty recipes featured. SPAR APPLE CAKE WITH ORANGE CREAM SPAR APPLE CAKE WITH ORANGE CREAM recipe Prep time: 20 minutes Baking time: 60 minutes Serves: 8 Ingredients

  • 3 SPAR Freshline Red Apples
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 150g SPAR Butter
  • ¾ cup SPAR Castor Sugar, plus extra for dusting
  • 1 teaspoon (5ml) vanilla essence
  • 1 orange zest, finely grated
  • 4 SPAR Eggs
  • 2 cups SPAR Cake Wheat Flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup (65ml) SPAR Full Cream Milk
  • 2 tablespoons (30ml) SPAR Orange Juice
  • Ground cinnamon, for dusting

Orange cream

  • 1 cup (250ml) SPAR Long Life Cream
  • 4 tablespoons SPAR Castor Sugar
  • 4 tablespoons (60ml) SPAR Orange Juice

Instructions

  1. Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan.
  2. Peel and core apples and cut each into 16 slices. Toss apple slices in lemon juice to prevent browning.
  3. In a bowl, beat butter, sugar, vanilla essence and zest until light and creamy. Add one egg at a time, beating well after each addition.
  4. In a separate bowl, sift flour, baking powder and salt. Add half of this to the butter mixture and stir well.
  5. Add milk, orange juice and remaining flour mixture, and mix until batter is smooth. Spoon into prepared cake tin.
  6. Mix sugar and cinnamon and toss with apple slices to give a light coating. Place apple slices in a circle on top of batter.
  7. Bake for about 60 minutes, or until cooked when tested with a skewer. Leave in tin for 10 minutes before turning out onto a wire rack to cool.
  8. To make the orange cream, whip cream until soft peaks form, fold in sugar and orange juice. Refrigerate before serving.