Apple Cake
Are you passionate about baking? Well, you are in luck as this week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares her delicious recipe of ‘Apple cake’.
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Are you passionate about baking? Well, you are in luck as this week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares her delicious recipe of ‘Apple cake’. Follow the steps and surely this sweet treat will turn out delicious — perfect for iftar. Happy baking!
I N G R E D I E N T S
Sugar 14 ounces
Eggs, room temperature 4
Baking powder 4 tsps
Whipped cream or ice-cream as required
For sprinkling on top:
Cinnamon powder 1 tsp
M E T H O D
- Preheat oven to 350 degrees. Grease a pan and set aside.
- In a bowl mix together flour and baking powder.
- Juice the lemons in a large bowl and set aside.
- Peel the apples and cut them in half. Then slice them very thinly, and place in the bowl of lemon juice to avoid discolouration.
- In a pot, place the butter and measure the milk. Then add the milk to the butter and bring it to a boil. Turn off the gas and let it cool for 5 minutes.
- In a separate large bowl, crack the eggs and add sugar, then beat for about 7 minutes with an electric mixer until the mixture becomes pale, thick and creamy.
- Slowly add the butter and milk mixture to the bowl of eggs and sugar, and continue to beat for 3 more minutes.
- Now, add the flour and baking powder and mix well with a spatula.
- Pour the batter into the greased pan. And layer the apple slices overlapping one another in the batter.
- Then sprinkle the sugar and cinnamon mixture on top and bake for 25 minutes or until done.
- Serve with ice-cream or whipped cream.
Источник
Donna Hay’s spiced layered apple cake
This spiced layered apple cake by Donna Hay is the perfect autumnal recipe – a delicious way to enjoy granny smith apples.
From Modern Baking by Donna Hay
SERVES 8
330g white (granulated) sugar
2 tbsp finely grated lemon rind
1 tsp ground cinnamon
2 vanilla beans (pods), split and seeds scraped
2kg granny smith (green) apples (about 12 apples)
2 tbsp lemon juice
double cream to serve (optional)
1. Preheat oven to 180C/gas 4. Line a 20cm round springform tin with nonstick baking paper, placing an extra layer of paper on the base. Line a baking tray with nonstick baking paper and place the tin on the tray (see note).
2. Place the sugar, lemon rind, cinnamon and vanilla seeds in a medium bowl and use your fingertips to combine.
3. Peel the apples and rub all over with the lemon juice (see Tip). Using a mandolin slicer, finely slice the apples to 2mm thick.
4. Line the base of the tin with one layer of apple slices, placing each slice over half the previous slice. Sprinkle evenly with 2 tablespoons of the sugar mixture. Repeat the layering with the remaining apples and sugar mixture. Bake for 50 minutes. Press down gently on the cake, using the back of a large spoon, and cover tightly with aluminium foil. Bake for a further 35-45 minutes or until the apple is very soft and the top layer is caramelised. Allow to cool slightly in the tin.
5. Put a sheet of nonstick baking paper over the tin and place a slightly smaller plate or cake tin on top of the cake. Weigh down with a can of beans or tomatoes and refrigerate for 2-3 hours or until cool and firm.
6. Run a small knife around the edge of the cake. Carefully remove from the tin and place on a cake stand or plate. Serve chilled with double cream, if you like.
NOTE The apple will release quite a lot of juice as it’s baking, so it’s a good idea to double-line the tin and place it on a lined tray, to catch any spills.
TIP The lemon juice helps prevent the apples from browning.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.
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Yotam Ottolenghi’s spiced apple cake
This can either be eaten as it is, slightly warm or at room temperature, or served as a dessert with a scoop of vanilla ice cream. It should be eaten on the day it is baked, or the day after – stored in an airtight container to keep it at its best.
Jonathan Lovekin
SERVES 10
130g unsalted butter, room temperature and cubed
150g caster sugar
3 large eggs, lightly whisked
2 tsp vanilla extract
300g self-raising flour
⅓ tsp salt
200g soured cream
FOR THE APPLE TOPPING
2 large Bramley apples, peeled, cored and cut into 1½ cm wide wedges (460g prepped weight)
1 Granny Smith apple, peeled, cored and cut into 1½ cm wide wedges (125g prepped weight)
130g demerara sugar
1 tbsp mixed spice
1. Preheat the oven to 160C fan (180C/gas 4). Grease and line a 23cm round cake tin.
2. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until light and fluffy. Add the eggs and vanilla, a little at a time, until incorporated. Sift together the flour and salt and add this in a couple of batches to the batter, alternating with the soured cream. Turn the machine off as soon as everything is incorporated. Spoon the batter into the cake tin and set aside.
3. Place all the apple slices in a bowl. Mix together the sugar and mixed spice and sprinkle over the apple. Toss to coat, then spoon over the cake batter. Bake for 60-65 minutes, until the mixture has risen up around the apple and the top is crisp, firm and golden-brown. A knife inserted into the mix will not come out clean, as the apples are wet, but you can tell the cake is cooked when you give the tin a little shake and the top doesn’t wobble.
4. Remove from the oven and set aside for about 30 minutes before removing from the tin.
5. Serve either slightly warm or at room temperature. When slicing, use a serrated knife to prevent the apples from tearing.
SAVE 20% ON YOTAM’S NEW BOOK
Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.
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25 Apple Cakes You Need To Bake This Season
Pie is so last year.
Apple season has arrived, and we’re celebrating with these next-level cakes.
Pin this handy chart for later!
That caramel drizzle, though.
Get the recipe from Delish.
It has a cheesecake center. enough said.
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The best kinda cake? DUMP.
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The apple layers are mesmerizing.
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Store-bought cream cheese frosting is the perfect shortcut for this fall cake.
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BUY NOW Calphalon Nonstick Bakeware, $30, amazon.com
If fall were a cheesecake.
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The spiraled apples are oh-so elegant.
Get the recipe from Delish.
The perfect excuse to eat cake for breakfast.
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Dorset apple cake
Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.
| Nutrient | Unit |
|---|---|
| kcal | 310 |
| fat | 13 g |
| saturates | 13 g |
| carbs | 46 g |
| sugars | 26 g |
| fibre | 2 g |
| protein | 4 g |
| salt | 0.3 g |
Ingredients
- 115g unsalted butter, diced and chilled, plus extra for the tin
- 225g self-raising flour
- 2 tsp ground cinnamon
- 115g light brown sugar
- 1 large egg, beaten
- 6-8 tbsp milk
- 225g Bramley or Granny Smith apples, peeled, cored and diced
- 100g sultanas
- 2 tbsp demerara sugar (optional)
Method
Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.
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