- While the
cake is still
warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction
over the
cake very slowly, allowing it to absorb into the
cake, but don't worry if it doesn't completely absorb — it will continue to do so as the
cake cools; allow the
cake to cool completely before glazing decoratively with the Sour Cream
Drizzle, and garnishing with chopped walnuts, if desired.
Meanwhile, whisk together your icing ingredients with a little
warm water until you have a slightly runny paste — the right texture to
drizzle over your
cake (s) once they have cooled down.
instead make a sugar / lemon juice / lemon zest glaze, puncture holes into the
cake whilst it's still a bit
warm then
drizzle the glaze
over, it will absorb the liquid and dry to a glossy, transparent finish on top.