This caramelised apple and molasses sponge recipe from Chapter One’s Ross Lewis is the perfect showstopper dessert to impress friends and broaden your pastry repertoire.
Ingredients:
Molasses sponge:
– 150g whole eggs
– 170g muscovado sugar
– 75g ground almonds
– 150ml olive oil
– 170ml milk
– 10g baking powder
– 5g cinnamon powder
– 5g nutmeg powder
– 250g flour
Caramelised apples:
– 2 Irish apples
– 20g caster sugar
– 10g unsalted butter
– Light demerara sugar to dust
– Salt
Treacle sauce:
– 100g treacle
– 100ml pouring cream
– 15g unsalted butter
Method:
Molasses sponge:
1. Set up a kitchen aid with whisk attachment and whisk the eggs and sugar together on a medium speed for 8-10 minutes until light brown and fluffy.
2. Pour in the milk and whisk for a further minute.
3. Pass all the dry ingredients through a fine sieve and fold into the mix.
4. Fold in the olive oil.
5. Butter the baking dishes and dust/line with demerera sugar. Leave aside.
Caramelised apples:
1. Heat a frying pan on the stove. Add enough sugar to cover the base of the pan, allow to caramelise undisturbed.
2. Wash and peel the apples and dice to a 2mm dice and add to the pan.
3. Add a pinch of salt and caramelise for 1 minute then add 10g butter.
4. Cook for a further minute and take off the heat.
5. Using a pastry brush, butter 8 x 15og heatproof glass moulds and then dust with demerara sugar.
6. Spoon 40g of the caramelised apple and place into the each one then cover with 45g of the sponge mixture.
7. Cover with cling film and set aside for up to 4 hours.
Treacle sauce:
1. Bring treacle and cream to the boil and simmer for 1 minute.
2. Whisk in the butter and take off the heat. Chill until needed.
Presentation:
1. Place the sponge in the oven and cook for 9 minutes at 185C.
2. Bring the treacle sauce to the boil.
3. Take the sponge out, pierce with a knife and pour 2 dessert spoons of sauce over the top.
4. Serve with crème fraiche or vanilla ice cream