This is an incredibly juicy and moist Apple cake I made some times back. I got the recipe from Vediojug and it turned out great! The recipe had originally needed Green apples but I made it using Red and it was fine that way too. As red apples are sweeter than green ones I reduced the amount of sugar in the recipe. The removal of aluminium foil can be tricky but if you do it with care, you get a perfectly smooth and shining skin to your cake which has quintessentially the apple pie flavour with apples and cinnamon.
2 Eggs
230 g Sugar (powdered)
100 ml Cream
120 g Butter
80 g all purpose flour
15 g Baking powder
a pinch of Vanilla essence
1/2 tsp Cinnamon powder
Icing sugar (optional)
- Preheat the oven to 160 degree C or Gas mark 2.
- Cut the apples to thin slices along length.
- Put Butter and Cream in a pan over medium heat and let them blend together. Stir in vanilla essence.
- Put the sugar into a bowl and add eggs. Whisk until it becomes a white fluffy mixture.
- Mix the flour, baking powder and cinnamon and set aside.
- Add the apples and using a strainer pour in the cream mixture. Add the flour mix and combine all the ingredients together gently, taking care not to break the apples.
- Transfer the mixture to a baking dish lined with aluminium foil and bake for about 45 minutes.
- Don't be alarmed if the top of the cake becomes a little over brown,because you are going to serve it upside down.
- Remove the cake from oven and using a knife carefully separate the sides of the pie from the sides of the baking dish. Allow to cool for one hour or more.
- Next loosen the foil from the sides of the pan. Now turn the cake over and very carefully separate the foil using a knife.
- Cut and serve. You can sprinkle icing sugar over it or serve with whipped cream.
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