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Apple-Lemongrass Spiral Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have not tried this cake yet but it's in my store of recipes to try. Seems like a lovely, light summer cake.

I have not tried this cake yet but it's in my store of recipes to try. Seems like a lovely, light summer cake.

Ingredients

Serves: -

Metric Cups

For the Cake

  • 1 sponge as for ricotta-raspberry cake

For the Filling

  • 21 grams clear gelatine
  • ¼ litre apple juice Unsweetened
  • ¼ litre cider
  • 1 bunch lemongrass
  • 500 millilitres double cream
  • 4 tablespoons caster sugar

For the Cake

  • 1 sponge as for ricotta-raspberry cake

For the Filling

  • ¾ ounce clear gelatine
  • ⅖ pint apple juice Unsweetened
  • ⅖ pint cider
  • 1 bunch lemongrass
  • 18 fluid ounce heavy cream
  • 4 tablespoons superfine sugar

Method

Apple-Lemongrass Spiral Cake is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Add water to the gelatine and let it set (as stated on the packing). Then melt slowly (don't boil) and add it to the apple juice and cider. Leave it to cool for half an hour.
  • Chop the lemon grass. Whisk 250 ml cream with 2 tbsp sugar. Add it to the cooled jelly with the lemongrass and put it in the fridge for 10 minutes.
  • Spread the cream on the sponge and put it back in the fridge for another 20 minutes.
  • Proceed as with the ricotta-raspberry cake, coating the cake with the double cream whipped with 2 tbsp sugar.
  • Decorate with steamed green apple slices and chopped lemongrass and pistachio.
  • Add water to the gelatine and let it set (as stated on the packing). Then melt slowly (don't boil) and add it to the apple juice and cider. Leave it to cool for half an hour.
  • Chop the lemon grass. Whisk 250 ml cream with 2 tbsp sugar. Add it to the cooled jelly with the lemongrass and put it in the fridge for 10 minutes.
  • Spread the cream on the sponge and put it back in the fridge for another 20 minutes.
  • Proceed as with the ricotta-raspberry cake, coating the cake with the heavy cream whipped with 2 tbsp sugar.
  • Decorate with steamed green apple slices and chopped lemongrass and pistachio.
  • Tell us what you think