1 1/2 cups of plain flour
1 teaspoon of baking powder
1/4 teaspoon bicarbonate soda
1/4 teaspoon of salt
1 tablespoon ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp of salt
1/2 cup softened butter
1 cup light brown sugar
1 teaspoon of vanilla extract
2 large eggs
2/3 cup buttermilk (or plain yogurt)
2 cups peeled and chopped granny smith apples
1/2 cup chopped waltnuts
Preheat oven to 180°c
Greased bottom ans sides of a square baking tin (or a loaf tin) and dust with flour
Whisk the flour, baking powder, cinnamon, cloves, ginger, bicarbonate and salt together in
a medium bowl, set aside.
Using the paddle attachment of an electric mixer beat the butter at medium speed until creamy.
Gradually add the sugar and beat untillight and creamy.
Add the vanilla extract and then the eggs one at a time, beating well after each addition remember
scrape down the sides of the mixing bowl.
Reduce the mixer speed to low and add the flour mixture in three additions , mix will until blended.
Stir in the apples and nuts and combine by hand.
Scrape the batter into the prepared and smooth the top.
Bake for 25 to 30 minutes until golden and a skewer comes out clean.
Cool the cake completely in the tin on a wire rack.
170 grs, cream cheese softened
42 g. unsalted butter softened
1/2 tsp of vanilla extract
1/8 tsp groun cinnamon
1/8 tsp ground ginger
1/8 teaspoon maple flavoring
115 g confectioners sugar
Beat cream cheese and butter at medium speed util smooth
beat in the vanilla spices and salt, reduce speed to low and add the confectioners sugar
and beat until well blended.
Beat until be light abd creamy.