Ingredients
- 4 eggs
- 1 cup sugar
- ½ cup packed brown sugar
- 400g sauerkraut, rinsed and drained
- 1 large gala apple
- 1 cup canola oil
- 1 cup chopped walnuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- CREAM CHEESE ICING:
- 250g cream cheese, softened
- 2 to 3 tablespoons cream, divided
- 4 ½ cups icing sugar
- 1 tablespoon orange zest
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Chopped walnuts, optional
SAUERKRAUT, CINNAMON AND APPLE CAKE WITH CREAM CHEESE FROSTING
Method
- Preheat the oven to 180°c
- Line the bottom of two 20 cm (8 inch) round baking tins with baking paper
- Grease and flour the paper and sides of pan
- In a large bowl, beat eggs and sugars and set aside
- Squeeze sauerkraut until dry, finely chop and add to egg mixture
- Peel and finely grate apple and squeeze dry
- Stir into the egg mixture
- Add oil the and walnuts
- Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg and stir into the egg mixture
- Pour the batter into tins
- Bake at for 35-40 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes before removing to wire racks to cool completely
- For frosting, Beat cream cheese and 2 tablespoons cream in a small bowl
- Add sugar; beat until fluffy
- Add orange peel, cinnamon and vanilla; mix well
- Add remaining cream if needed
- Spread between layers and over entire cake
- Garnish with chopped walnuts if desired
- Store in the refrigerator
Comments
Vegetables in cakes are nothing new - think carrot, pumpkin or zucchini. This interesting combination results in a tangy sweet and sour flavour topped with a lucious cream cheese icing.
Thanks to Jar Up for providing the sauerkraut used in the demonstration at the market
Please click here if you would like to download a printable copy
