I am in a lemongrass faze. I want to experience as many recipes as I can, using lemongrass. I’ve used lemongrass in savory dishes, but never in something sweet. I thought I’ll give it a try and start with an apple cake. I just want to use simple ingredients as I want to actually taste the lemongrass in it. Except vanilla, no cinnamon or nutmeg nor sultanas as I like to use paired with apples. The lemongrass is nicely fragrant and although it’s not a usual flavor in cakes, if you like using lemon zest then you will enjoy also the lemongrass.
3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 cup sour cream, 1 teaspoon vanilla extract, 1 cup unsalted butter (2 sticks), softened, 2 cups sugar, 5 eggs.
1 cup white sugar, 1 cup water, 3 lemongrass stalks cut into chunky size pieces.
Add lemongrass and sugar to water; bring to a boil, then let simmer for around 30 min. Turn up the heat to make it thicker and more of a syrup consistency toward the end.
Preheat the oven to 180°C. Butter a round cake tin. Using an electric mixer, beat the butter and sugar together until light and creamy, about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.
Fold in the flour, the baking powder and the baking soda mixing with a spatula. Do this very lightly, without beating, to keep the air in the mixture. Add the vanilla extract.
Spoon the mixture into the cake tin, levelling the surface. Arrange the apple slices on top of the cake, then bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done, a skewer should come out clean. Bake for a little longer, if necessary.
Cool the cake for a few minutes. Spoon the syrup slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.
The result is a moist cake with a citrus flavor 🙂