Apple rose cake with cinnamon syrup

Tip: tap a step to mark it as done.

1. Wash and dry the apples, leaving the skins on. Cut them into thin, 2 mm slices. Red skins make the roses more striking, but feel free to mix apple colors.

   Use 7 slices for each rose. Reserve thicker or uneven pieces for the cake, and finely chop the remaining apple pieces.

2. Pour the water into a saucepan, add the sugar and cinnamon, and bring to a boil. Once the sugar has completely dissolved, add the apple slices reserved for the roses, reduce the heat, and simmer until softened. Remove the slices and spread them out to cool and dry. Reserve the syrup.

3. Beat the eggs with the sugar, lemon zest, and a pinch of salt. Add the butter and continue beating. Finally, fold in the sifted flour and baking powder.

4. Line a cake pan with parchment paper and fill it one-third full with batter. Spread a layer of finely chopped apples over the batter, then cover with the remaining batter.

5. Make the apple roses. Stack 7 slices on top of one another and roll them into a tube as shown in the picture. Repeat to make the remaining roses.

   

6. You can also shape the roses another way, but you will need pieces of dough for that method.

   

7. Arrange the roses on the batter. Do not press them in; simply let them rest on the surface.

8. Bake in a preheated oven at 160°C (325°F) for 30–35 minutes. Baking time may vary depending on your oven, so check for doneness with a toothpick.

9. Before serving, brush the roses with the reserved syrup and dust the entire cake with powdered sugar.

Tip: Simmer the slices only until they bend without breaking; overcooked slices will tear when rolled. You can simmer the syrup a little longer to thicken it for brushing over the roses and giving them a glossy finish.

This recipe was translated from the Slovak original: Jablkový koláč s ružami z jabĺk a škoricou