Osmanthus & Apple Loaf Cake

Have been thinking of using the osmanthus flowers my sister brought me from Taiwan.

I love apple, when using it in bakery, it always comes with cinnamon.

So, when I first saw the recipe of osmanthus apple cake months ago, I quickly kept it & had been excited to try it out.

I could smell the cinnamon & osmanthus, the cinnamon doesn't overtake osmanthus but blends nicely to create a subtle, delicate & floral scent.

The cake is light, soft & moist with a crispy surface.

I love it!

It will be a new addition to my breakfast menu.

Recipe:

adapted from here (Chinese)


150g unsalted butter

3 eggs

125g + 15g sugar

250g plain flour

50g corn flour

1 tbsp baking powder

1/4 tsp soda

3 apples

2 tbsp dried osmanthus

1/4 tsp cinnamon

80ml milk

Mix & sieve all the flours.

Warm the milk then infuse with osmanthus.

Peel & slice the apples, reserve slices of one apple for cake topping.

In a cooking pan, cook the apples with 15g of sugar & cinnamon until soft, then pour in the osmanthus milk & leave to cool.

In a large bowl, whisk butter with sugar until pale & fluffy.

Add one egg at a time & whisk to combine.

Blend with the flours, then the apple batter.

Fill in the pan & put the apple slices on  the top.

Bake at 180'C for 45 - 60 min.


Variation:
You can substitute osmanthus with jasmine.