IRISH APPLE CAKE
Source of Recipe
JANET KELLY/REBECCA KELLY
Recipe Introduction
A TRADITIONAL DESSERT FROM IRELAND.
List of Ingredients
2 c. flour
1/3 tsp. baking powder
8 T. (1 stick) butter
2/3 c. superfine granulated sugar
1 egg, free-range if possible, beaten
1/2 to 2/3 c. milk, approx.
1 to 2 cooking apples
2 or 3 cloves (optional)
beaten egg to glazeRecipe
Seive the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles the testure of breadcrumbs. Add 1/2 cup sugar, then make a well in the center and mix together with the beaten egg and enough milk to form a soft dough. Divide in two. Put one half on to a greased ovenproof plate (9 inches in diameter) and pat it out to cover. Peel, core and chop up the apples. Place them on the dough with the cloves, if used, and add the remaining sugar, depending on the sweetness of the apples. Roll out the remaining pastry and fit it on top. (This is easier said than done as this 'pastry' is very soft like scone dough. You may need to do a bit of patchwork if it breaks.) Press the sides together and cut a slit through the top crust. Brush with beaten egg wash and bake in a moderate oven at 350 degrees F for about 40 minutes, or until cooked through and nicely brown. Dredge with superfine sugar and serve warm with dark brown sugar and softly whipped cream.
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