Serves: 15 1 large Double Layer Cake (15 large slices)
Preparation Time: 40 Minutes
Cooking /Setting Time: 50 – 60 Minutes
Equipment: Electric Mixer, 2 x 25cm Springform cake pan, cooling rack, pot, piping bag and nozzle
CAKE
220ml vegetable oil 100g
(½ cup) white sugar 100g
(1/2 cup) brown sugar 1 tablespoon vanilla essence
2 large eggs
150g flour 1 teaspoon ground cinnamon 1 teaspoon ground mixed spice
1 teaspoon baking powder
1 teaspoon bicrab
½ teaspoon salt
1 cup KOO Apple Sauce
1 cup KOO Peach Slices
finely chopped 375g carrots
grated 60ml cranberries
½ cup mixed
unsalted nuts, roughly chopped
FILLING:
50g butter
5 tablespoons sugar
1 tin KOO Pie Apple
roughly chopped 1ml ground clove
1ml ground cinnamon
4 tablespoons water
ICING:
250g cottage cheese
smooth and plain 350g butter
2 teaspoons vanilla essence
10ml orange zest
grated 1kg icing sugar
75ml orange juice 100%
15ml lemon juice
Orange food colouring: gel or powder (optional)
METHOD
- Cake: Preheat the oven to 175°C. Grease and line the bottoms of 2 deep springform cake pans.
- Sift the flour, spices, baking powder, salt and bicarb together.
- Beat the oil, sugars, vanilla and eggs together until creamy and light yellow. Add the flour mix to the egg mixture and mix to combine.
- Add the Apple Sauce, peach slices, carrots, cranberries and nuts and mix well.
- Divide the batter equally between the 2 pans.
- Bake in the middle shelf of the oven for 55–60 minutes or until a skewer comes out clean. Allow to cool completely in the pan before removing and putting on a wire rack.
- Filling: Put all ingredients together in a pot and bring to the boil. Allow to simmer for 10 minutes to allow spices to develop with the apple. Filling should be thick like a coulis. Allow to cool before using to sandwich the 2 cakes together.
- Icing: Using an electric beater with a whisk attachment, beat the butter until light and fluffy, add the rest of the ingredients (except food colouring) and mix to combine for 2 minutes. Increase speed and whip until light, smooth and creamy. If the icing is too thick, add a little milk to soften.
- If you are colouring the icing, separate the icing into 4 bowls. Use different amounts of food colouring to get different hues in the icing. You ideally should start with a very light colour and then go until a bright orange. Put the icing into different piping bags with a star nozzle and use to decorate ice swirls around the outside of the cake.
- If you are using plain icing, then use a palette knife or piping bag to decorate the outside of the cake. Decorate as desired.
Chefs Tip!
This cake is a showstopper. Try starting with the dark colours at the bottom of the cake going up to the lightest colours. Piping swirls of icing to look like a rose is always attractive and will have people talking about you for a while. Use some silver edible glitter dust to give it that extra sparkle.
Recipes : Moira Allison
Food Stylist : Anna Montali
Photographers : Shaun Smith
