March 5, 2017 / Lyn Jones / 0 Comments
serves 4
1/4 cup butter (or try egg white, banana or carrot instead)
1/2 cup brown sugar
2 Tab golden syrup
1 egg
1/2 cup milk
1 cup pl flour
1/2 tsp bicarb
2 tsp gr ginger
6 apples (or pears) – peeled, chopped roughly
1/4 cup water
4 Tab sugar
Boil apples for 5 mins until pureed. Cool.
Sift drys then rub in butter (or alt.), stir in brown sugar.
Beat egg, gs & milk together and add to drys. Beat smooth.
Place pulp mix in base of 20cm pie plate (not too shallow) and pour ginger mixture evenly on top.
Bake at 180 degrees C for 30-35 mins. Serve with custard or cream.
NOTE: If too much liquid, add some instant oats before topping with batter.
There is not much ginger taste when cooked!
March 5, 2017 / Lyn Jones / 0 Comments
A moist apple cake, topped with cinnamon sugar. Eat as cake or serve warm for dessert with cream.
3 tsp lemon juice
2/3 cup milk
2 1/3 cups wholemeal SR
1 tsp each of bicarb and cinnamon
1 1/3 cups sugar
2 green apples – peeled & grated
185g (6 oz) butter
2 eggs
TOPPING:
Combine together thoroughly:
1 Tab castor sugar
1 tsp cinnamon
1. Have butter at room temperature. Place lemon juice in milk: stand 5 mins. Grease & paper-line a 28cm x 18cm (11 x 7″) lamington tin.
2. Sift drys & sugar into a large bowl, returning husks from sifter into bowl.
3. Add grated apples, soft butter & milk: beat with electric mixer on low speed, add eggs & beat well.
4. Pour mixture into tin and bake in mod oven for 50 mins or until cooked when tested.
Turn onto wire rack. Sprinkle topping while cake is warm.