GRANDMA’S APPLE HONEY TORTE

October 28, 2023 / Lyn Jones / 0 Comments

This is a rich Italian Apple Honey Torte. The taste is like a shortcake  with an amazing glazed apple flavour. Great with coffee: this isn’t  real sweet.  Can serve with whipped cream, vanilla ice cream.  

1/3 cup honey
2 tablespoons fresh lemon juice
3 large/4 small Mcintosh apples (Gala?) peeled, cut in thick slices like wedges (about 567g)
3/4 cup white sugar
6 tablespoons butter, softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 extra large eggs or 3 large
2 tablespoons milk
1 teaspoon grated lemon rind
1 cup all-purpose flour
1 teaspoon BP
1/4 teaspoon salt
Cooking spray
1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Preheat oven to 160 degrees C.

Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples, cook 10 minutes or until almost tender, stirring frequently. Remove from heat, set aside.

Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Stir in milk and lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Batter is very thick. Spread batter into a 9-inch springform pan coated with cooking spray pat down with floured fingers.

Remove apples from skillet with a slotted spoon. Discard remaining any liquid left. Arrange apple slices in a flowered pattern on top or wheel spoke on top of batter, pressing slices gently into batter, anything leftover can be put in the center of the torte. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched lightly in center, be careful not to over bake. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Serve with whipped cream or vanilla ice cream.

BEST ZUCCHINI GRANOLA MUFFIN

May 13, 2020 / Lyn Jones / 0 Comments

https://myislandbistrokitchen.com/2016/03/30/best-zucchini-granola-muffins/

Combines zucchini, applesauce, granola, orange rind & spices to make tasty muffins. Adding granola to the muffin tops makes them colourful and interesting. They freeze well too.

makes 14-16

Ingredients:

1⅔ cup plain flour
⅓ cup whole wheat flour
1 tbsp BP
½ tsp bicarb
½ tsp salt
2½ tsp cinnamon
⅛ tsp nutmeg
2 tsp finely grated orange rind
1¼ cups of The Bistro’s Great Nut-free Granola

2 extra-large eggs, slightly beaten
¾ cup brown sugar, firmly packed
½ cup vegetable oil
1 tsp vanilla
⅓ cup milk
1 cup coarsely grated zucchini
⅔ cup applesauce
Apx. ¼ – ⅓ cup granola for topping (optional)

Method:

Important to Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.

In large bowl, whisk together the plain and whole wheat flours, BP, bicarb, salt, cinnamon, and nutmeg.  Stir in orange rind and mix in the granola. Set aside.

In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk.  Stir in the zucchini and applesauce just until well combined.

Pour the wet ingredients into the dry and stir only until mixed. Do not overmix.  Spoon batter into prepared muffin tins, filling each cup a generous ¾ full.  Sprinkle some granola on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 400°F.  Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.

Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

1 2