This is what I did:
- Sifted 275g flour (half wholemeal, half white) into a bowl with 1/2 tsp baking powder, 1 tsp bicarbonate of soda and a pinch of salt.
- Peeled, cored and chopped 400g Dorset windfall apples - one of the spoils from our recent Glastonbury trip.
- Folded these through the flour to stop them browning.
- In another bowl whisked 150g light muscovado sugar together with 125ml sunflower oil.
- Added 1 tsp vanilla extract and 4 tbsp rose syrup then whisked some more.
- Whisked in 2 duck egg yolks, keeping the whites separate in a third bowl.
- Made a well in the flour and poured the egg mixture in. Stirred gently from the middle outwards to mix the ingredients together.
- Whisked the egg whites until stiff then folded them into the batter.
- Scraped this into a 9" square cake mould and baked at 180C for 30 minutes.
- Left in the mould to cool for a while then turned out onto a wire rack to cool completely.
- Creamed 75g unsalted butter with 75g light muscovado sugar until light and fluffy.
- Beat in 175g full fat cream cheese until just incorporated.
- Stirred in 3 tbsp of rose syrup.
- Spread onto the cooled cake.
- Cut into 36 squares.
Lavander and Lovage and Kate of What Kate Baked to celebrate with cake. This is my contribution, simple but scrumptious and well worthy of a birthday celebration, especially if you imagine a candle stuck in each piece.
Love Food Hate Waste campaign, Kate of Turquoise Lemons started a monthly No Waste Food Challenge. This month the theme is apples and as the apples I used were windfalls which would otherwise have gone to waste, I am submitting my cake to this month's host, Elizabeth's Kitchen.
Simple and in Season, a monthly challenge from Ren of Fabulicious Food that I try to enter where I can.
Made with Love as everything, including the rose syrup, was made from scratch.