Delicious, easy, cook like a pro.
Sean Dunn is a chef’s chef. Generous, knowledgable, and humble. Amazingly, considering his massive journey and where he’s worked. He’s been on the Sizzle radar for an interview for a time, and we finally caught up recently, and he shared his trajectory. Wow. Just wow.
And here, is just one of his recipes. There’s more to come, and the main story will be here soon. It’s huge. Enjoy and make this if you fancy – your family, guests or customers will love it.
Thank you Sean. In his words:
“The morning or afternoon tea cake can take many forms. Personally, I’ve always leant towards fruit, as in my childhood, the orchard always provided a surfeit of bounty.
I love the Bundt, or Kugelhopf tin, as the cake cooks quicker and more evenly, and of course gives you the opportunity to spread your artistic wings. Shingling the apple slices gives great visual impact, plus the first thing that hits your palate is apple, and whatever naughty glaze you have added.
I like to use a non-traditional cooking apple and my favourite is Royal Gala for its crisp sweetness.
Ingredients:
4 royal gala apples
180 grams softened butter,
3 eggs
1 cup castor sugar, ¼ cup maple syrup
1 cup almond meal, 2 cups S/R flour
1 tsp baking soda
½ cup Greek yoghurt
1 cup currants
1 tsp vanilla essence, 1 tsp allspice, 1 tsp cardamon, 1 tsp cinnamon
Method:
Pre-heat oven to 165 C, line a Bundt tin with baking paper.
Cream butter, sugar and vanilla. Add eggs one at a time beating well in-between. Add the flour, almond meal, baking soda and yoghurt and stir together, don’t overmix. Add the spices, 2 grated apples and the currants, stir together. Slice the remaining apples into crescents and line the cake tin with them, some spray oil will help them to stick, drizzle over the maple syrup, with a little melted butter. Gently place in the cake batter, so as not to disturb the apple slices.
Bake in the oven for 30 minutes on a lower rack, spin 180 degrees and bake for another 30 minutes.
Allow the cooked cake to stand for 20 minutes, then gently remove from the tin and wonder at its glory! Slice and serve with a dollop of cream, or yoghurt.
When other fruit is in season you can use substitutions, peaches and nectarines work well. Bon Appetit!”
