Cider & Apple Cake with Sauce Anglaise & Vanilla Ice Cream

Mac Ivors Medium Cider 4.5% pours clear gold with lively carbonation. Aroma of apple skin and candy floss. Sweet red apple character with crisp, clean finish. Available in 500ml bottles and 30L kegs.

Preparation Time
Cooking Time
Main Ingredients
  • 50g Sultanas
  • 150ml Mac Ivors medium cider (fresh & fruity)
  • 125g Softened butter
  • 125g Light soft brown sugar
  • 2 Eggs, beaten
  • 175g Self-raising flour
  • 50g Brown spelt flour
  • 1/2 tsp baking powder
  • 1 tsp ground coriander
  • Pinch of salt
  • 1 Crisp dessert apple, peel on, cut into cubes

Main Instructions
  1. Soak the sultanas in 50ml of the cider until plump
  2. Preheat the oven at 180c/350f/Gas 4
  3. Lightly grease an 18cm/7in diameter baking tin and dust it with flour.
  4. Beat the butter and sugar, add the beaten eggs, flours, baking powder, coriander and salt. Mix well.
  5. Add apple, sultanas and the cider they're soaked in, plus the remaining cider to the cake mix, and combine but do not beat.
  6. Place in cake tin and bake in the oven for 20-25 minutes till golden-brown and firm to touch.
  7. Can also be baked in individual dariole moulds for restaurants service.
  8. Serve with a scoop of vanilla ice cream and hot custard or sauce anglaise.
Allergy Advice
This recipe may include:
  • Eggs
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