Our cake of the month for May is an ode to Autumn and my favourite warming dessert, the crumble. Our Apple and Rhubarb crumble cake is spiked with a hint of cinnamon, filled with chunks of fresh apple and rhubarb and then topped with our vanilla bean cream cheese icing which has been blended with Fresh As freeze dried rhubarb powder. We've adorned the icing with chunks of our almond crumble, the prettiest pink freeze dried rhubarb and our very own apple chips.
These apple chips are the perfect little garnish for your winter baking and taste amazing too! Make your own at home with the recipe below...
Baked Apple Chips
1 apple (I prefer green apples for a pop of colour and their sour flavour)
juice of 2 lemons
Preheat the oven to 110ºC fan bake, and line a baking tray with baking paper. Using a mandolin, slice the apple into very thin pieces. Dip each one into the lemon juice, and lay out neatly onto the baking tray. Bake in the oven for about 40 minutes. Flip each apple slice over and bake again for another 30 minutes. Set aside and let the chips dry out at room temp for another 20 minutes.
If you're not sure whether you apple chips are done, take one out and let it cool before breaking it in half. If it's crunchy, they're done.
OR order an Apple and Rhubarb cake here!