Nutmeg and Cider Sponge with Jamaican Apple

Nutmeg and Cider Sponge with Jamaican Apple Recipe from Jamaica

Region / culture: Jamaica | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

This Nutmeg and Cider Sponge with Jamaican Apple recipe is a delightful dessert that combines the warm flavors of nutmeg and cider with the sweet and tangy taste of Jamaican apples. The sponge cake is light and fluffy, while the Jamaican apples add a rich and decadent touch to the dish.

History

This recipe is inspired by traditional British and Jamaican flavors, combining the classic sponge cake with a Caribbean twist. The use of nutmeg and cider in the sponge cake adds a unique depth of flavor, while the Jamaican apples bring a burst of fruity sweetness to the dish.

Ingredients

125 g unsalted butter
125 g caster sugar
2 fresh free range eggs
225 g self raising flour
baking soda
0.5 tsp grated nutmeg
200 ml dry cider or scrumpy

Apples

250 g granny smith apples, cut into slices
25 g unsalted butter
1 lemon, juice of
4 tbsp dry cider
1 tbsp raisins, soaked in brandy
1 tbsp caster sugar
1 cinnamon stick
4 tbsp double cream

How to prepare

Preheat the oven to 180°C / 350°F / gas mark 4.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs.
Sieve together the flour and bicarbonate of soda.
Fold in half of the flour.
Add the nutmeg.
Pour over the cider and mix thoroughly.
Stir in the remaining flour.
Pour the mixture into a greased tin or individual ramekins.
Place into the preheated oven for around 35 – 40 minutes.
Leave to cool before cutting and serving.
Meanwhile, make the Jamaican apples.
Place the sugar and butter into a pan and heat until golden brown.
Add the apples, lemon juice, and cinnamon.
Add the cider and bring to a rapid boil.
Add the raisins and any soaking liquor, keep it boiling.
Add the double cream, bring it rapidly back to the boil.
Stir well.
Remove the cinnamon stick.
Serve with the cake.

Variations

For a twist on the recipe, try using pears instead of apples or adding a splash of rum to the Jamaican apples for an extra kick of flavor.

Cooking Tips & Tricks

Make sure to cream the butter and sugar together until light and fluffy to ensure a soft and tender sponge cake.

- Folding in the flour gently will help to keep the cake light and airy.

- Be sure to cook the Jamaican apples until they are tender but still hold their shape for the perfect texture.

Serving Suggestions

Serve the Nutmeg and Cider Sponge with Jamaican Apple warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is key to creating a tender sponge cake.

Ingredient Substitutions

If you don't have cider, you can use apple juice as a substitute in the sponge cake.

Make Ahead Tips

The sponge cake can be made ahead of time and stored in an airtight container for up to 2 days before serving.

Presentation Ideas

Serve the Nutmeg and Cider Sponge with Jamaican Apple on a decorative plate with a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Pair this dessert with a hot cup of tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

35g per serving

Fats

18g per serving

Proteins

4g per serving

Vitamins and minerals

This dish is a good source of vitamin C from the apples.

Alergens

Contains dairy and eggs

Summary

This dish is a balanced dessert option, providing a moderate amount of carbohydrates, fats, and proteins.

Summary

This Nutmeg and Cider Sponge with Jamaican Apple recipe is a delightful dessert that combines the warm flavors of nutmeg and cider with the sweet and tangy taste of Jamaican apples. Perfect for a cozy night in or a special occasion, this dish is sure to impress your guests.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was many years ago, during a trip to Jamaica, when I stumbled upon a quaint little bakery nestled in the bustling streets of Kingston. As soon as I stepped inside, the intoxicating aroma of spices and freshly baked treats filled the air, pulling me in like a siren's song.

I found myself drawn to a display case filled with an array of mouthwatering desserts, each more tempting than the last. My eyes finally settled on a humble looking sponge cake topped with slices of ripe Jamaican apples, sprinkled with a generous amount of nutmeg. The combination of flavors intrigued me, and I knew I had to try it.

As soon as I took my first bite, I was transported to a world of sweet and spicy goodness. The moist sponge cake melted in my mouth, while the tangy apples and fragrant nutmeg danced on my taste buds. It was a culinary revelation, and I knew I had to learn how to recreate this masterpiece in my own kitchen.

I struck up a conversation with the friendly baker, who was more than happy to share his recipe with me. He explained that the key to the cake's delicious flavor was the use of fresh Jamaican apples, which were known for their unique sweetness and juiciness. He also emphasized the importance of using high-quality nutmeg, as it added a warm and earthy undertone to the dish.

Armed with this knowledge, I returned home eager to put my newfound skills to the test. I gathered all the necessary ingredients: flour, sugar, eggs, butter, baking powder, Jamaican apples, and of course, a generous amount of nutmeg. As I began to mix and bake, I found myself lost in the rhythm of the kitchen, my hands moving with a practiced ease.

The scent of baking cake filled my home, making my mouth water in anticipation. Finally, the timer dinged, signaling that my creation was ready. I carefully removed the cake from the oven and let it cool, taking in the intoxicating aroma of nutmeg and cider that wafted through the air.

Once the cake had reached the perfect temperature, I sliced it and placed a piece on a delicate china plate. I topped it with a dollop of freshly whipped cream and a sprinkle of cinnamon, just as I had seen the baker do in Jamaica. With a sense of anticipation, I took a bite and closed my eyes, savoring the familiar flavors that had captured my heart so many years ago.

The cake was a triumph, every bit as delicious as I remembered. The soft sponge, sweet apples, and warm nutmeg mingled together in perfect harmony, creating a symphony of flavors that danced on my tongue. It was a dish that spoke of my love for cooking, my passion for exploring new flavors, and the joy of sharing a meal with loved ones.

As I savored the last bite of my Nutmeg and Cider Sponge with Jamaican Apple, I felt a sense of gratitude wash over me. Gratitude for the baker who had shared his recipe with me, for the memories of Jamaica that had inspired me, and for the simple joy of creating something beautiful in my own kitchen. This recipe would forever hold a special place in my heart, a reminder of the power of food to connect us to our past and bring us closer to those we love.