Irish apple cake
Source of Recipe
Jennifer
List of Ingredients
4 ounces butter (1 stick - 115 g)
1/2 cup granulated sugar (120 g)
3 extra large eggs, lightly beaten
1 tesapoon vanilla
Finely grated rind of 1 lemon
1 cup plain flour (115 g)
1 cup potato flour (115 g)
2 teaspoons baking powder (10 ml)
2 - 4 tablespoons milk
1 pound eating apples, cored and quartered (500 g)
2 tablespoons apricot jam (30 ml)
1 teaspoon confectioner's sugar, sifted (5 ml)
1 teaspoon water (5 ml)
Recipe
METHOD
Preheat oven to 375° F. (195° C or Mark 5). Grease and
flour a 9
inch round spring form tin with a removable base.
Cream butter and sugar together until pale and fluffy.
Add eggs one at a time, beating well after each
addition. Stir in
vanilla and grated lemon rind.
Sift together twice, both flours and baking powder.
Gradually fold
into butter/egg mixture, then stir in the milk,
starting with 2
tablespoons, adding the remaining two as needed.
Spoon mixture into prepared spring form pan. Arrange
apple quarters
rounded side up, on top.
Bake cake on the middle shelf of preheated oven at
375° F (195°C or
Mark 5) for one hour. The cake is cooked when a
skewer, inserted
into the centre, comes out clean. Place tin onto cake
rack and cool
for ten minutes, then remove ring.
Heat apricot jam with the water. Mix with hand blender
or whisk
until smooth.
Brush top of cake with apricot glaze whilst hot.
Serve with custard or cream. If cake is to be served
cold, leave it
to cool completely and sprinkle top with icing sugar,
and enjoy with
cream.
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