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DANISH APPLE CAKE – must try soon!

December 19, 2016 / Lyn Jones / 0 Comments

Makes 6-8 servings

This is a cake with a spicy apple mixture in the centre.

1/2 cup each of butter & caster sugar
1 egg
1 cup plain flour
pinch of salt
1 level tsp BP
2 medium sized apples – peel, core & thinly slice
1 tsp each of cinnamon & gr ginger
1 Tab brown sugar
2 tsp lemon juice
2 Tab sultanas
1 Tab chopped nuts
whipped cream for serving

1.Cream butter & sugar until light & fluffy. Add egg, beat well.
Stir in sifted flour, salt & BP.
Spread half of this mixture into the bottom of a greased & lined 20cm sandwich tin.

2. Place half of the apples on top of the batter in the tin.
Sprinkle with over the spices, br. sugar & lemon juice. Top with sultanas & remaining apple slices.
Sprinkle over the chopped nuts, cover with the remaining cake batter.

3.Bake at 180 degrees C for 45-50 mins. Serve warm or cold, with a spoonful of cream.

APPLE-TOPPED CAKE

December 17, 2016 / Lyn Jones / 0 Comments

6 oz SR
2 oz cornflour
6 oz butter or marg
6 oz caster sugar
3 eggs
rind & juice of 1 lemon
3/4 lb cooking apples
1 oz melted butter
2 oz flaked almonds
1 oz white sugar

Grease & line an oblong tin 11 x 7 x 1.25″ deep with greased baking paper on base & sides.

Sift flour & cornflour together. Cream fat & sugar til light & fluffy, beat in eggs one at a time.
Stir in lemon rind and juice, and fold in flour. Turn into prepared tin, smooth over with knife.

Peel, core & slice apples and lay over surface of cake. Brush lightly with melted butter and sprinkle with almonds. Bake just above centre of a mod-hot oven (375 degrees F) for 35-40 mins til golden brown and cooked through. Cool on wire rack, remove paper when cool. Sprinkle with a little sugar for serving.