Ottolenghi's Gingerbread Cake with Brandied Apples

Print Recipe Ottolenghi's Gingerbread Cake with Brandied Apples

Prep Time: 20

Cook Time: 1

Total Time: 1 30

Course: Dessert

Cuisine: comfort, Fall, Holiday, Winter

Preheat the oven to 400°F. Grease a high-sided 9-inch round (or 8-inch square) spring form pan and line with parchment paper, leaving an overhang at the sides to help you remove the cake from the pan Iater on.
Place the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest in a medium bowl and whisk together by hand, or using a handheld electric mixer, until combined.
Sift the flour, baking soda, ginger, cinnamon and salt together in a separate larger bowl, then pour in the molasses mixture. Stir to combine and add the just boiled water, whisking immediately to combine.
Stir in the crystallized ginger, then pour the mixture into the cake pan.
Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
Remove from the oven and set aside on a wire rack to cool for 10 minutes before removing from the pan and transferring the cake to a serving platter.

While the cake is cooling, peel and core the apples and cut into 2/3-inch slices.
Place a large non-stick saute pan over high heat and once hot add about half of the apples.
Sear for 2 minutes, turning regularly until they are a nice golden color.
Remove from the pan, wipe it clean and repeat with the remaining apples.
Add these to the first batch and return the pan to medium heat.
Place the butter in the pan and, once melted, add the sugar, vanilla pod and lemon peel.
Return the apples to the pan, stir well to coat, and cook for 5 minutes, until the apples are soft but still holding their shape.
Pour in the brandy, lemon juice and salt and reduce for 3 minutes over medium-high heat, until the sauce is thick but not caramelized.
Spoon some of the warmed apples over each portion of cake and add a spoonful of crème fraîche.