How to make masala apple cake with cardamom ice cream:
The fragrance of the masala spice blend is the very essence of India in this incredibly easy, deliciously moist cake.
1 cup walnut halves
4 unpeeled Fuji apples, cored and cubed
2 large eggs
1/2 cup extra virgin olive oil
2 cups sugar
1/2 teaspoon ground cinnamon
1 tablespoon ground and sifted tea masala
2 cups all-purpose flour, plus more for the pan
3/4 teaspoon salt
2 teaspoons baking soda
Butter, for greasing the pan
1/2 cup(1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 cups Cardamom Ice Cream
Preheat the oven to 300 degrees F. Butter and flour a 13×9-inch pan.
MAKE THE CAKE: Spread the walnuts on a rimmed baking sheet and toast them in the oven until golden brown all the way through, 20 to 30 minutes. Let cool and chop. Raise the oven temperatures to 350 degrees F.
Place the cubed apples in a large bowl. Break the eggs over them, then add the olive oil, sugar, cinnamon, ground tea spice, and toasted walnuts. Mix with a fork. Sift the flour, salt, and baking soda over the apple mixture and stir with a fork to combine.
Pour the batter into the prepared pan and bake until the top is well browned and the center of the cake springs back when lightly touched, about 55 minutes. Let cool slightly. The cake can be prepared up to 2 days in advance and kept well wrapped at room temperature.
MAKE THE FROSTING: Cream together the butter, cream cheese, confectioners’ sugar, and vanilla. Spread over the warm cake.
makes 12 servings