October 28, 2023 / Lyn Jones / 0 Comments
Base
1 packet Marie biscuits
125g unsalted butter, melted
1 Tab cinnamon
.25 c sugar
Whizz biscuits & combine with remaining base ingredients.
Press two thirds of mix into pie dish. Set aside last third of mix* for topping.
Filling
.50 c honey
1c cream
3 eggs
400g apples (fresh or tinned) – stew beforehand with honey.
Mix eggs & cream. Combine with apple & honey.
Pour over readied base and top with remaining biscuit mix.
Bake for 40 mins at 170 degrees.
* try chopped nuts instead ie walnuts or flaked almonds
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.