A wholegrain spelt twist on a classic baked apple sponge pudding, with warm cardamom layered through both the fruit and the sponge. A wholesome treat for the winter months!
6-8 servings
Ingredients
- 6 apples (approx. 1kg)
- 1/2 cup caster sugar for apples (110g)
- 2 whole cloves
- 1/2 teaspoon ground cardamom (for apples)
- 1 cup water (250g)
- 1 tablespoon icing sugar, for dusting (8g)
- 1 cup pure cream to serve (250g)
- 40 grams butter, softened
- 1/3 cup caster sugar for sponge (55g)
- 1 large egg, lightly beaten (approx. 55g)
- 1 teaspoon vanilla essence
- 1 cup wholegrain spelt flour (120g)
- 2 and 1/3 teaspoon baking powder (10g)
- Generous pinch of ground cardamom for sponge
- 1 pinch salt
- 185g milk
Steps
- Preheat oven to 180C (160C fan-forced).
- Peel, quarter and core the 6 apples. Cut into 2.5cm pieces and place in a large saucepan with 1/2 cup caster sugar, whole cloves, ground cardamom and water. Cook over medium heat, stirring occasionally, for 12 minutes or until tender.
- Remove cloves and spoon the apple mixture, including juices, into a 6-cup-capacity ovenproof dish.
- Using an electric mixer, cream butter and caster sugar until light and fluffy. Gradually beat in the egg and vanilla essence until the mixture thickens.
- Sift the wholegrain spelt flour, baking powder, ground cardamom and salt into a bowl.
- Fold in half the flour mixture and half the milk to the butter mixture. Add the remaining flour mixture and milk, folding just until combined.
- Pour the sponge batter evenly over the hot apple mixture. Bake for 30 minutes, or until the top is golden and the sponge springs back when lightly touched.
- Dust with icing sugar. Serve warm with cream.
Notes
If the batter seems stiff, add an extra 1 or 2 tablespoons of milk.