Jamie Oliver Apple Pepper Pot Cake

Jamie Oliver Apple Pepper Pot Cake is made with eating apples, unsalted butter, golden caster sugar, free-range eggs, self-raising flour, bicarbonate of soda, dry cider, and orange zest. This easy dessert recipe creates a rich and spongy cake that takes about 1 hour to prepare and can serve up to 8 people.

Try More Jamie Oliver Recipes:

🤎 Why You’ll Love This Apple Pepper Pot Cake Recipe:

Great Tastes: This cake has sweet apples, yummy caramel, and warm spices like cinnamon. These make a tasty mix that feels comforting and exciting.
You Can Change It Up: You can use different fruits like pears or peaches instead of apples. This makes the recipe flexible, so you can use what you have or what you like.
Easy but Looks Fancy: The cake is simple to make but looks and tastes like something special. It’s perfect even if you’re new to baking.
Good for Special Times: This cake is great for holidays or parties because it looks good and tastes delicious. It’s also a lovely surprise for your family.
Feels Good to Eat: The cake is soft and spongy, and the apples have a nice chewy texture because of the caramel. Each bite is really enjoyable.

🍏 Jamie Oliver Apple Pepper Pot Cake Ingredients

Sponge Ingredients:

6-7 small to medium-eating apples, about 600 grams total, quartered and cored
125 grams unsalted butter, softened to room temperature
125 grams of golden caster sugar
2 large free-range eggs
225 grams self-raising flour, sifted
½ teaspoon bicarbonate of soda
200 ml good-quality dry cider
Zest of 2 oranges

Caramelly Sauce Ingredients:

200 grams unsalted butter, softened and cubed, plus a little extra for greasing
200 grams golden caster sugar
2 tablespoons molasses (or 1 tablespoon black treacle plus 1 tablespoon golden syrup as a substitute)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
A pinch of ground cloves
3 tablespoons clotted cream or single cream

🥮 How To Make Jamie Oliver Apple Pepper Pot Cake

1. Prepare the Cake Tin:

Grease the bottom and sides of a 24 cm round cake tin and line it with parchment paper.
Preheat your oven to 180°C (350°F or gas mark 4).

2. Make the Caramel Sauce:

Place the cubed butter, golden caster sugar, molasses, cinnamon, ginger, and cloves in a large saucepan.
Heat the mixture over medium heat until everything melts and then bring it to a gentle boil.
Reduce the heat and let it simmer, stirring occasionally, until the sauce thickens. Be very careful as the caramel will be extremely hot.
Add the apple quarters to the sauce and cook for a few minutes, stirring occasionally to prevent sticking.

3. Prepare the Sponge:

In a mixing bowl, cream together the softened butter and sugar until smooth.
Beat in the eggs, one at a time.
Fold in half of the sifted flour, bicarbonate of soda, and the cider. Don’t worry if the mixture looks like it’s splitting; just keep mixing.
Fold in the remaining flour and orange zest.

4. Assemble and Bake the Cake:

Spoon the apples coated in caramel into the prepared tin, arranging them in an even layer.
Carefully pour the sponge batter over the apples and gently shake the tin to even out the mixture.
Place the tin on a baking tray (to catch any drips) and bake in the preheated oven for about 35-40 minutes. Check if it’s done by inserting a skewer into the center; if it comes out clean, it’s ready.

5. Finish and Serve:

Let the cake cool in the tin for 10 minutes. Meanwhile, reheat the remaining caramel sauce and stir in the cream.
Place a serving plate over the cake tin and carefully flip the cake onto the plate.
Remove the tin and parchment paper, slice the cake into wedges, and serve with the warm creamy caramel sauce drizzled over the top.

💭 Recipe Tips

Choosing Apples: Pick apples that are fresh and not too soft, like Granny Smith or Honeycrisp. This keeps the apples from getting too soft in the cake.
Ingredients Temperature: Make sure the butter and eggs are warm, like room temperature. This makes your cake mix smooth.
Watch the Caramel: Keep watching the caramel while it cooks. Make sure it turns a nice golden color but doesn’t burn. Burnt caramel doesn’t taste good.
Check if the Cake is Done: Use a stick (like a skewer) to poke in the cake at 35 minutes. If it comes out clean, the cake is ready. This stops the cake from getting too dry.
How to Serve: It’s best to eat the cake when it’s a bit warm.

🥂 What To Serve With Apple Pepper Pot Cake?

Jamie Oliver’s Apple Pepper Pot Cake goes great with vanilla ice cream, whipped cream, caramel, and a bit of cinnamon. You can also enjoy it with hot coffee, tea, warm cider, or cold juice for a really nice dessert.

🎚 How To Store Leftovers Apple Pepper Pot Cake?

Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.

🥵 How To Reheat Leftovers Apple Pepper Pot Cake?

In The Oven: Preheat the oven to 175°C (350°F). Place the cake on a baking tray and cover with foil. Heat for about 10-15 minutes.
In The Microwave: Place a slice of the cake on a microwave-safe plate and heat for about 30 seconds, or until warm.

FAQs

What If I Don’t Have Golden Caster Sugar?

You can use regular white sugar instead of golden caster sugar. The cake will taste a little less rich, but it will still be good.

What Can I Use Instead Of Dry Cider?

If you prefer not to use alcohol, you can substitute the dry cider with apple cider vinegar diluted with water (1 tablespoon vinegar to 199 ml water) or apple juice for a non-alcoholic version that still adds a fruity acidity.

How Do I Know When The Caramel Sauce Is Ready?

The caramel is ready when it gets thick and a dark amber color. This takes about 5-7 minutes of simmering. Keep an eye on it so it doesn’t burn.

Can I Prepare This Cake Ahead Of Time?

Sure, you can make the cake one day before you need it. Keep it in the fridge with a cover. Warm it up in the oven or serve it as it is when you need it.