Friday, July 12, 2013

German Apple Cake

German Apple Cake is delicious with its muscavado sugar filled filling and Streusel topping. Made this one especially for a friend heading home to Germany hosted by another friend who likes apple desserts - two birds with one stone! It is definitely best served warm out of the oven with a scoop of vanilla ice cream but it is just as wonderful the next day after a quick reheat in the microwave.

German Apple Cake
115g flour
85g muscavado sugar
2tsp cinnamon
75g unsalted butter, softened

175g unsalted, softened butter
175g muscavado sugar
zest of 1 lemon
3 size 6 eggs
175g self-raising flour
3 tbsp milk
2 granny smith apples, peeled and sliced


Preheat oven to 190 degrees celcius.
Put flour, first measure of sugar and cinnamon into a bowl.
Rub in first measure of butter until like breadcrumbs.
Roll in to a crumbly ball od dough then wrap in plastic wrap and place in thr refrigerator for 30 mins
Grease and line a 23cm loose bottom cake tin.
Cream second measure of butter and sugar in a bowl.
Add lemon zest and mix through.
Beat in eggs one at a time, mixing well after each addition.
Sift in self-raising flour and gently fold into the mixture.
Add milk and gently mix in.
Spread half the mixture into prepared tin.
Arrange half the apple wedges over the batter.

German Apple Cake - Layering
Spread the rest of the mixture over the apples, then arrange remaining apples on top.
You should now have layers of: batter - apple - batter -apple.
Remove dough from fridge and coarsely grate. This is the streusel topping.
Sprinkle this topping all over the top of the cake.

German Apple Cake - Topping
Bake for 45 minutes or until an inserted skewer comes out clean.
Leave cake in tin for 10 minutes.
Carefully remove cake from tin and cool on a wire rack.
Best served warm with a scoop of ice cream.


Just desserts here

Saturday, July 6, 2013

French Apple Tart Recipe (GF) (LF)

French apple tart is fantastic with the two different types of apple I used; one stewed, the other sliced and caramelised on top...yum! I made a full-sized tart yet I only got two slices?? I think I might have to make another very soon :). Goes wonderfully with a dollop of cream or a spoonful of vanilla ice cream.

French Apple Tart

140g rice flour
140g cornflour (maize)
140g margarine
55g caster sugar
pinch salt
1 size 7 egg
4 Rose apples
1/2 tsp ground cinnamon
1/4 cup sultanas
1/2 tbsp cornflour (maize)
3 Granny smith apples
Juice of one lemon
1/3 cup apricot jam


Preheat oven to 200 degrees celcius.
Mix flours, margarine, sugar, salt and egg together in a kitchen mixer (I have a Breville scraper mixer). Using the mixer blade, beat until a ball of dough forms.
Press pastry into a geased and floured 28 cm loose-bottom tart tin. Using your hands allows you to get the pastry into all the flutes of the tin.
Prick the base with a fork and bake blind for 5 minutes. Remove from oven, remove baking blind material and set aside.
Peel and dice the Rose apples into 1cm cubes.
Put diced apples into a saucepan with cinnamon and sultanas. Stew the apples on a medium heat until they are soft and have released lots of juices.
In a small cup, mix together second measure of cornflour with 4 tbsp of cold water. Mix into the stewing apples. Leave on the heat for 2 minutes, before setting aside to cool.
Meanwhile, peel and thinly slice the granny smith apples, covering them in lemon juice to prevent browning.
To assemble the pie, spoon the stewed apples into the pastry base then top with the sliced apples, taking care to arrange them into a spiral pattern with the slices overlapping.
Bake for 45 minute or until the apples are browned and tender.
Remove from oven, but keep in the tin until cooled down.
Heat apricot jam until runny, then spread over the tart to give it a nice glaze.
Once the tart is cooled, remove it from the tin.
Slice then eat.


Just desserts here