APPLE CAKE INFUSED WITH PAUL JOHN BOLD
- 2 large apples, peeled and thinly sliced
- ¼ cup of Paul John BOLD single malt whisky
- 1 tsp cinnamon powder
- ¼ tsp grated nutmeg
- 2 cups all purpose flour (maida)
- 4 tea-spoons baking powder
- 1 + ½ cup castor sugar
- 1 cup vegetable oil
- 4 eggs
- ¼ cup milk
- Pre heat the oven to 180C. Line a 9” cake tin with parchment paper.
- Toss the apples with cinnamon powder and nutmeg.
- Soak them in Paul John BOLD whisky.
- In a separate bowl, combine all purpose flour and baking powder.
- In another bowl, beat sugar and vegetable oil until the mixture is light and pale.
- Beat in the eggs.
- Add the dry ingredients to the wet ingredients. Do not over mix.
- Beat in the milk and the whisky from the apples.
- Pour the batter into the cake pan. Place the apple slices on top.
- Bake at the cake at 180C for 40-50 minutes or until a toothpick inserted into the centre comes out clean.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/apple-cake-infused-paul-john-bold/
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