Bramley Apple Week – Recipe for you to try yourself.

Hazelnut Sponge, Hay Baked Bramley Apples, Cinnamon Ice-cream

For the cake (makes 8)
250g soft dark brown sugar
250g unsalted butter
250g whole eggs
125g roasted hazelnuts, crushed
12.5g baking powder
150g plain flour
75g hazelnut oil


Cream the sugar and butter together to pale
Add the eggs slowly, one by one
Fold in the hazelnuts, baking powder and flour
Slowly add the hazelnut oil until emulsified
Cook in a preheated oven at 170C for 30 minutes

For the apples
2 whole Bramley apples
2 handfuls of straw hay
100g sugar

Line a tray with aluminium foil.

Place the hay in the tray evenly, and light with a blow torch
-as the embers smoulder, place the apples on a wire rack over the smoking hay and foil.

Allow to smoke 20-25 minutes, until the tin is cool
Once cold; peel and core the apples, place in a pan with the sugar and foil.  Bake in the oven for about 10-15 minutes until they soften
Once softened, reserve for service

Cinnamon ice cream
250ml whole milk

250ml double cream

6 yolks

140g caster sugar

1 cinnamon quill or 1 teaspoon of cinnamon powder

In a heavy bottomed pan, place the milk and cream in the pan with the cinnamon; bring to the boil.
In a mixing bowl, place the yolks and sugar, whisk until thick and pale.

Once the cream/milk has come to the boil, place into the mixing bowl with the sugar/egg mix and then return everything to the pan.

Continue to cook the mix out until the liquid has reached 82C
Once the mix has reached 82C cool over ice
Once cold, churn in an ice cream machine
Once churned, place in a tub and reserve in a freezer

Pink lady apple batons
Hazelnut puree (optional)
Red vein sorrel (optional)
Smoked apple puree (optional; made from the hay baked apple trimmings)
Dehydrated hazelnut sponge crumbs (optional; made from the sponge trimmings)

To serve
Tear three pieces of the hazelnut cake into shards, place them sporadically on the plate
Sprinkle on some sponge crumbs in between the cake pieces
Place 3 teaspoons of the compote around the plate; keeping it close/tight to the cake
quenelle/ball on the ice cream onto the sponge crumbs
Squeeze a few dots of the apple puree and the hazelnut puree sporadically on the plate
garnish with a few apple batons, and sprinkle a few red vein sorrel leaves

Hazlenut & Bramley Apple Dessert