{Spiced Apple Gingerbread Cake} – Tort cu mere si condimente de turta dulce

apple gingerbread cake

Ever since I made the Carrot Cake I was left with a great impression about spiced, moist, layered cakes and I couldn’t wait for a new opportunity to try a whole new, yet spiced cake recipe. What’s special about this cake, apart from its intense cinnamon and ginger cake, is the fact that it uses apple puree to preserve the moisture and add a delicate aroma to each layer. Molasses and golden syrup alike are used for a caramel-like flavor and vegetable oil is responsible for keeping the cake soft. It sure is an interesting, different recipe and I find it perfect for Christmas. My family in fact just asked me what am I going to bake for Christmas if I keep making these treats days ahead – they know I don’t usually make the same recipe twice so they are curious. I am too as my Christmas baking list includes on these Thumbprint cookies and a Gingerbread House so far. Ah yes, and the traditional Romanian cozonac which me and my mum make each and every year together as it’s quite time consuming and it required a long kneading time.

I’m really curious what are you baking for Christmas, feel free to leave me a comment bellow. The more treats, the better, right?!

But back to the cake – if you do give it a try you won’t regret it! It manages to combine the traditional gingerbread spices – ginger, cinnamon, ground cloves or even nutmeg, ground star anise or cardamom – with apples and it yields a moist, fragrant cake, perfect for fall or winter when the fruit choices are not as wide as during the summer. The apple puree is responsible for the moisture of this cake and I love how you can taste the delicate aroma of the apples, although the spices are the ones that have the first impact on your palate. The frosting seemed like the perfect choice due to its delicate, tangy aroma. I really wanted a mild tasting buttercream that adds just the right amount of aroma and creaminess to the cake. The frosting is not too sweet and it doesn’t overpower the cake – instead, it balances the flavors into delicious bites that linger on your palate. It’s a simple cake, but it tastes like no other!

{Spiced Apple Gingerbread Cake} - Tort cu mere si scortisoara
Serves:: 6-8 servings
Apple Gingerbread Cake:
  • 280g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 250g apple puree (see notes below)
  • 1 teaspoon baking soda
  • 3 eggs
  • 30g dark molasses
  • 50g golden syrup
  • 150g white sugar
  • 150ml vegetable oil
Swiss Meringue Cream Cheese Frosting:
  • 3 egg whites
  • 130g white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 145g butter, softened
  • 300g cream cheese, room temperature
Apple Gingerbread Cake:
  1. Preheat your oven to 350F - 175C and line two round 18cm-diameter cake pans with baking paper. You can use larger pans as well, but you won't get 4 layers of sponge, but probably 2.
  2. Sift the flour with baking powder, ginger, cinnamon, ground cloves and salt in a bowl and place aside.
  3. Combine the eggs, dark molasses, golden syrup, sugar and vegetable oil in the bowl of your mixer and mix for 8-10 minutes.
  4. Combine the apple puree with the baking soda in a bowl. (it will foam up)
  5. With the mixer on low speed, stir in the flour mixture, then add the apple puree and mix quickly just until incorporated.
  6. Divide the batter between the two prepared pans and bake 30 up to 40 minutes depending on the size of your pan and the amount of batter in the pan. To check the cake, insert a skewer in the center of the cake. If it comes out clean, the cake is done but if it comes out with traces of unbaked batter, the cake needs a few more minutes of baking.
  7. When done, remove from the oven and let the cake cool completely.
  8. When chilled, level each sponge if needed then cut it in half lengthwise.
Swiss Meringue Cream Cheese Buttercream:
  1. Combine the egg whites, sugar and salt in a heatproof bowl.
  2. Place the bowl over a hot water bath (make sure the water doesn't touch the bottom of the bowl) and heat the mixture up until the sugar is melted, mixing all the time.
  3. Once the sugar is melted and the mixture is frothy and hot, remove from heat and using an electric mixer, mix the whites for 8-10 minutes or until the bowl cools down completely and the whites turn into a stiff and glossy meringue.
  4. Add the butter, all at once, and mix on medium speed for 5-7 minutes. Once you add the butter, the mixture will become soupy, but keep mixing. A few minutes later, it will curdle up, but keep mixing. 2 more minutes and it will become creamy and so so delicious!
  5. Spoon the cream cheese in a different bowl and stir in the vanilla. Mix it well with an electric mixer until creamy and smooth.
  6. Add the buttercream you made earlier, spoon by spoon and mix until well incorporated.
  7. It's done when you've incorporated all the buttercream. Don't overmix the final frosting!
To Assemble the Cake:
  1. Layer the baked sponge with cream cheese buttercream and decorate as you wish.
  2. I used frozen berries, but it's up to you.
  3. Serve the cake chilled.
To make the apple puree, peel 3-4 fresh apples and remove the core. Blend the apples until a smooth paste is obtained. I recommend using some fragrant apples and keep in mind that their flavor impacts the final taste of the cake. I used 2 red apples and 1 yellow, sweeter one.

apple gingerbread cake


Perioada asta a sarbatorilor de iarna e bogata in arome si condimente care de care mai diverse, dar sunt cateva care ma fac mereu sa ma gandesc la Craciun – scortisoara, portocala proaspata, ghimbirul – condimente pe care le folosesc la turta dulce pe care o adoram cu totii. Insa iata o reteta care foloseste aceleasi condimente intr-un tort pufos, umed, deloc inecacios care se imbina perfect cu crema de unt si branza – vanilata, usor acrisoara si incredibil de cremoasa. E un tort pe care il recomand pentru Craciun fara doar si poate – poate va doriti, pe langa traditionalul cozonac, si o felie de tort delicios, aromat care sa va trezeasca simturile si sa va incante papilele.



  • 280g faina alba
  • 1 lingurita praf de copt
  • 1/2 lingurita ghimbir macinat
  • 1/2 lingurita scortisoara macinata
  • 1/4 lingurita cuisoare macinate
  • 1/4 lingurita sare
  • 250g piure de mere*
  • 1 lingurita bicarbonat de sodiu
  • 3 oua
  • 30g melasa
  • 50g sirop auriu**
  • 150g zahar
  • 150ml ulei vegetal neutru

Crema de unt cu branza pe baza de bezea:

  • 3 albusuri
  • 130g zahar
  • 1 praf de sare
  • 2 lingurite extract de vanilie
  • 145g unt, temperatura camerei
  • 300g branza de vaci cremoasa

*piure proaspat de mere obtinut din 3-4 mere curatate si date la blender

**siropul auriu poate fi inlocuit cu un sirop clar de caramel obtinut din zahar caramelizat si apa in proportie de 2 la 1. Siropul obtinut se lasa la racit si trebuie sa fie gros. Poate fi inlocuit si cu miere

Mod de preparare:


  1. Preincalziti cuptorul la 175C si tapetati doua tavi rotunde de 18cm diametru cu hartie de copt. Puteti folosi si tavi mai mari, dar nu veti obtine 4 straturi de blat, ci cel mai probabil 2.
  2. Cerneti faina cu praful de copt, ghimbirul macinat, scortisoara, cuisoarele si sarea intr-un bol.
  3. In alt bol, combinati ouale cu melasa, siropul auriu, zaharul si uleiul si mixati cu un mixer electric 8-10 minute.
  4. Adaugati faina si mixati la viteza mica pana la omogenizare.
  5. Amestecati piureul de mere cu bicarbonatul apoi incorporati-l in aluat.
  6. Impartiti aluatul in mod egal intre cele doua tavi si coaceti la 175C pentru 30-40 minute, in functie de cuptor si marimea tavii. Recomand incercarea aluatului cu o scobitoare – cand scobitoarea iese curata din blat, acesta este gata, dar daca inca mai sunt urme de aluat pe scobitoare blatul mai necesita cateva minute in cuptor.
  7. Cand blaturile sunt gata, se scot din cuptor si se lasa la racit.
  8. Taiati cele doua blaturi reci in jumatate, obtinand astfel 4 straturi de blat si dati deoparte.

Crema de unt cu branza pe baza de bezea:

  1. Combinati albusurile cu zaharul si sarea intr-un bol rezistent la caldura.
  2. Asezati bolul peste un vas cu apa care fierbe, avand grija ca bolul sa nu atinga apa clocotita. Incalziti compozitia, amestecand continuu, pana zaharul se topeste complet si albusurile debin usor spumoase si fierbinti.
  3. Luati bolul de pe baia de aburi si mixati albusurile cu un mixer timp de 10 minute pana atat albusurile cat si bolul se racesc complet si obtineti o bezea ferma si lucioasa.
  4. Adaugati untul, tot o data, si continuati sa mixati 5-7 minute. Imediat dupa ce adaugati untul compozitia va deveni destul de apoasa, dar nu va ingrijorati. Continuati sa mixati, cateva minute mai tarziu va deveni o crema fina.
  5. Intr-un alt bol, mixati branza (crema de branza) cu vanilia.
  6. Adaugati crema de unt facuta mai devreme, lingura dupa lingura si mixati la viteza mica doar pana la incorporarea completa.
  7. Pentru a finisa tortul, stratificati blaturile si crema de unt cu branza pe un platou. Crema de unt ajunge la fix pentru 4 straturi, asa ca daca doriti sa si imbracati tortul in crema, va recomand sa faceti cantitate dubla.
  8. Decorati tortul dupa preferinta – eu am optat pentru cateva fructe de padure congelate.


apple gingerbread cake-1-11b

apple gingerbread cake

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  1. Grazie, merci, danke, gracias, thank you bunches. Only apple cake I’ve made was laborious, peeling & chopping lots. Apple puree is preferable.
    Our Christmas brings my dad’s mom’s bourbon-basted fruitcake with pecans & candied cherries, pineapple & raisins. I make a 3-layer Florida fresh orange cake with grated zest in cake & butter cream icing recipes. My sons & their friends like it.

    • Thank you!
      It’s a very easy to make cake, but wow, your bourbon fruitcake sounds amazing. Not to mention about the orange cake! Delicious!

  2. Pingback: Merry Christmas - Patisserie Makes Perfect

  3. felicitari, Olguta, pt tort, participare si reusita la proiectul lui Adi! am mai fost o data in blogul tau, esti extraordinara! bravo! PS-cred ca acum poti sa pui link cu blogul lui Adi la postare 🙂

  4. am facut azi crema aceasta de branza. totul a mers struna pana am pus untul. dupa ce l-am pus, am mixat cam 2 minute si a inceput sa mi se adune,ca si cum mi s-ar taia crema. m-am precipitat putin, daca sa mixez in continuare sau sa ma opresc. m-am oprit si am adaugat branza mixata cu vanilia. foarte buna la gust, dar consistena nu este chiar fina. pare taiata. trebuia sa mixez in continuare cand am pus untul? sau am gresit altceva?

    • Alina, trebuia sa mai mixezi, isi revine. E normal sa se taie la un moment dat, dar isi revine. probabil daca mai mixai 30 secunde devenea cremoasa cum trebuie. Mai multa rabdare data viitoare si fara teama 🙂