250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 21
CAKES, BISCUITS AND DESSERTS
This is an unusual cake which makes a lovely dessert. The tartness of the apples gives it a fresh and light quality which is welcome at the end of a good meal.
500g (1 lb) tart cooking apples e.g. Bramleys or Granny Smiths
75g (3oz)
1 level tsp baking powder
125g (4oz) caster sugar
75ml (2½ fl oz) milk
50g (2oz) melted butter
2 medium eggs, beaten
soft butter for greasing cake tin
You will need a deep, 20cm (8 inch) cake tin, a cooling rack and baking parchment.
FRENCH APPLE CAKE
Topping:
75g (3oz) butter, very soft
100g (3½oz) caster sugar
1 tsp vanilla essence
a medium egg, beaten
icing sugar
•Preheat oven to 170C/325F/M3
•Grease the tin and line the base with a circle of baking parchment
•Peel, core and chop the apples, place in the tin. Put the rest of the ingredients into a bowl and using the beaters at top speed, beat to a smooth cream
•Pour the batter over the apples and bake for 45 minutes on the middle shelf
•Beat the topping ingredients together and pour over the
•Return to the oven for a further 30 minutes.
•Cool the cake in the tin for a further 40 minutes.
Loosen sides with a knife and gently shake out onto the cooling rack lined with a piece of parchment Leave to cool a little.
•Carefully turn the cake over onto a serving plate, so the topping is uppermost
•Sprinkle with a little icing sugar and serve with some softly whipped whipping cream
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