APPLE CRUMB TORTE (or SHEET CAKE)

November 1, 2024 / Lyn Jones / 0 Comments

This easy-to-make apple cake is a great dessert for potlucks, parties & visitors. I serve it still warm with a big scoop of ice cream or cold from the fridge. Everyone loves this easy apple dessert!
I halved ingredients and still had plenty. Dez says needs more apple & to break down more and the lemon should be in apples not in the biscuit pastry. I thought some chopped pecans on top drizzles with maple syrup  or ACV would be nice and a lot less sugar.    Makes 24 slices

Ingredients (brackets are from sheet cake recipe)
CAKE & APPLES
200g (1 ½ cups) unsalted butter or margarine (divided)
1 cup  (⅓ cup) white sugar – halve to 1/2 cup
½ teaspoon (few drops) vanilla extract
1 large egg
4 cups sifted SR (all-purpose flour, divided)
750g+ fresh* or canned apples – peel, core & slice (5 apples) – try MORE
1 teaspoon lemon zest, freshly grated

TOPPING:
1 tsp (½ teaspoon) ground cinnamon
2T brown sugar

1.  Lightly grease a lamington tin (or 9×13″ baking sheet) & preheat oven to 170°C FF. Leave the butter on kitchen counter to get to room temperature.

2.  Cream butter & sugar together until light & fluffy. Beat in egg, vanilla & lemon rind. Fold in SR flour: mixture will be crumbly. Press half the mixture into lamington tin. (then put in fridge while you prepare apples).

3.  Peel & core the apples & slice them, then arrange over base. (chop them into small chunks. Mix the apple chunks with the lemon zest, lemon juice, cinnamon and apple sauce. Set aside).

4.  To assemble the cake, spread the apple mixture onto the dough layer. Then use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don’t want the crumbs to be too fine.

5.  Make topping by mixing the brown sugar with the cinnamon: sprinkle over.

5.  Bake for 50-60 mins (45 minutes) until the crumbs are lightly golden. Let the cake cool off completely to make it easier to slice. It will be a little bit soft while hot.
Serve warm or cold with with whipped cream or vanilla ice cream!

* I like to use Jonagold apples for this recipe but Granny Smith, Honey Crisp, or Pink Lady would work, too – although pink ladies didn’t break down enough to please Derryn.

COMMENTS FROM OTHERS:
Apples: The secret of extra delicious German Streusel is to make them bigger. Use your hands and rub the dough between your fingers, press the smaller crumbs together and sprinkle them over the cake.
Alternative sheet cake recipe (Struesel on top is made from other half of pastry plus
1 ⅓ cup applesauce, sweet or unsweetened and 1 tablespoon lemon juice & zest,
THEN (½ cup white or brown sugar, ½ teaspoon ground cinnamon for topping) Makes 16.

(from Family Circle 1969 but similar at https://platedcravings.com/german-apple-streusel-sheet-cake/ & https://www.365daysofbakingandmore.com/easy-apple-crumb-cake/)

Easy Vegan Ratatouille

October 11, 2024 / Lyn Jones / 0 Comments

This quick and easy vegan ratatouille is a colourful, naturally gluten-free one-pot meal that’s ready to eat in about 30 minutes – colourful & rustic.   Servings: 6-8

Ingredients
1 T olive oil (use water to saute for oil-free)
1 large onion, diced
4 cloves garlic, chopped finely
1 large eggplant, diced into ¾ inch pieces
2 large zucchini, diced into ¾ inch pieces
2 large bell peppers, deseeded & cut into ¾ inch pieces
900g or about 8 large fresh tomatoes, diced into chunky pieces
1 tsp freshly ground black pepper
2 tsp salt
1 tsp dried rosemary or 1 fresh sprig , or 1 teaspoon Herbs de Provence
1 tsp fennel seeds, optional but recommended
1 large bay leaf
sugar if tomatoes are not sweet enough

1.  Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat & add the olive oil.
(If you are wanting to keep the recipe oil-free use a little water to saute instead).

2.  When hot, add the onions & cook for 7-8 mins til translucent.
Add the garlic & continue cooking for another 2 minutes, stirring frequently.
Add all of the other ingredients, give it a good stir & allow to come to a steady simmer. Do not add any liquid. There is enough moisture in the vegetables.
Cook for 15 to 20 mins or til veges are tender & tomatoes have mostly broken down.
Remove the bay leaf before serving.

3. Ratatouille can be eaten as a side dish or a main dish. Serve simply with a drizzle of good extra virgin olive oil and some baguette, no knead focaccia, or crusty bread to mop up the delicious juice.

It’s also really good with fluffy rice, pasta, grits, polenta, or mashed potatoes. A sprinkle of fried capers or crumbles of vegan feta, parmesan or ricotta are very welcome additions too!

NOTES
– Store in an airtight container in the fridge for up to 5 days. The flavours keep getting better and better! It also freezes well for 3 months. Defrost overnight in the refrigerator before reheating.

– To oven bake:  Simply saute the onions and garlic, then add everything to a large, ovenproof dish. Cover with a lid or some foil and bake at 400°F for 45 to 50 minutes, or until the vegetables are tender.

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