Apple cake

I found this recipe in the Metro paper a few weeks ago and kept it in my purse.  The apple cake turned out so good it made Hubby and I realise we have a psychic link.  We had a slice each after lunch and whilst watching an episode of House a few hours later, Hubby pressed the pause button and I asked him if he fancied cake.  Apparently he pressed pause to ask if he could get me a slice!  The cake was delicious.  I doubt if it’ll last past Monday night.  Serve it with cream and you’ll be in heaven.

The recipe is by Darina Allen.  I modified it slightly (it was an accident but turned out well).

Ingredients:

  • 225g plain flour, plus extra for dusting
  • 1/4 tsp baking powder
  • 110g butter (chilled and diced)
  • 85g castor sugar (plus 4 tbsp more) – this is where I accidentally added 85g sugar to the pastry, and needed extra to sweeten the apples.  I’d do it again!
  • 1 egg, beaten
  • 50ml milk (or a bit more as required)
  • 2 bramley apples, peeled, cored, diced
  • eggwash

Method

  • Pre-heat oven at 180 degrees
  • Grease a 24cm pie dish (oven proof)
  • Sift flour and baking powder into a bowl
  • Rub in the butter until flour resembles breadcrumbs
  • Mix in 85g sugar
  • Make a well in the middle and pour in the egg
  • Add a bit of milk and bring the pastry together into a dough – add a bit more milk as required
  • Cut the dough into 2.  Wrap one in clingfilm and keep in the fridge whilst you get on with the next few steps
  • Place the other dough onto the centre of the pie dish and press down until it covers the base and about 1cm of the sides
  • Spread the apples onto the pastry,  ensuring you get an even coverage
  • Sprinkle the extra sugar onto the apples
  • Remove the other pastry from the fridge and quickly roll out into a circle large enough to place over the apples and to tuck into the sides (of the apples)
  • Brush the top of the pastry with eggwash (or milk) and bake in the oven for 40 minutes
  • Remove the pie dish from the oven and leave to cool for 5 minutes.  Use a palette knife to loosen the sides
  • Leave to cool for another 20 minutes
  • Tip onto a plate (cake will be upside down) and tip back onto another plate where the cake will be right side up
  • Serve with cream

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