Mahlep Cake with Apple Filling and Mahlep Buttercream

 

For those who don't know, Mahlep powder it is a very aromatic spice made from the seeds of the Mahaleb cherry, aka the St Lucie cherry. Lately, it is one of my favorite spices for adding to cakes and cookies. It combines two wonderful flavors in one, bitter almond and cherry.

 

I've layered the cake with sliced apple filling, cooked in almond liqueur which beautifully blends with mahlep flavor.

 

 

 

 

 

NOTES :

- Mahlep powder can be easily found in most of the Greek supermarkets.

- The apple filling can be made day ahead and stored over night at room temperature.

- Don't go crazy on the mahlep powder. If you add to much, instead of aromatic baked goods you will end up with bitter disaster.

 

 

Mahlep Cake with Apple Filling and Mahlep Buttercream

 

the cake

225g butter, softened

225g caster sugar

4 eggs

225g self raising flour

1 tsp baking soda

2 tsp mahlep powder

1/2 tsp cinnamon

50 ml milk

the apple filing
2 large apples, peeled, cored and very thinly sliced
(I used Granny Smith)
1/3 cup sugar
1/4 tsp mahlep powder
1/4 cup almond liqueur

the buttercream

310 g unsalted butter, at room temperature

500 g powdered sugar, super fine

60 ml vegetable whipping cream
60 g milk powder

1 tsp mahlep powder

1 tbsp almond liqueur (optional)

Method:

1. Make the cake layers. Preheat the oven to 180C. Grease and line with baking paper two 18cm cake tins.
2. In a medium bowl combine the flour, baking soda, mahlep powder and cinnamon.

3. Beat the butter and sugar until light and airy. Add eggs, one at a time, mixing well after each addition. Fold through the flour mix, milk and beat until the mixture is smooth.

4. Pour the batter into prepared tins and tap the bottom of the tins on your work surface to eliminate any air bubbles.

5.Bake the layers for about 45 minutes until a skewer inserted into the center comes out clean. Cool in the tins for about 10 minutes and then turn out onto a cooling wrack to cool completely.
6. Make the apple filling. Place the apples, sugar and the mahlep powder into a large frying pan and cook, stirring occasionally until the sugar has dissolve. Pour the almond liqueur over the apples and cook until all liquid has evaporated and apples are soft but not falling apart. Set aside. Cool completely before using.
7. Make the buttercream. Beat the butter until airy and pale. Add the powdered sugar gradually and beat until fluffy and smooth. Add the mahlep powder, milk powder, cream, almond liqueur and beat for few minutes more.

8.To assemble the cake, slice each layer horizontally so you will have four tin layers for the cake.
9. Place first layer on a cake plate or a board. Cover the layer with an even coat of frosting and 1/3 of the apple filling. Repeat until you've covered three layers. Place the last layer on top, cut side down. Spread the remaining frosting evenly around the cake.

 

 

 

 

I decorated my cake using large leaf tip 

 

Happy baking!