I was stuck at home to work on a special project commissioned Friday afternoon and expected a draft Monday morning. Well, a break needed. Naturally, sweet is the first option. Let’s try Dutch Apple Cake, a trial on Rachel Allen’s receipt. Of course, my own twist added to make it my version.
The base is a sponge cake, a new way of making it: infusing the thick egg sugar mixture with boiled milk and melted butter. Presentation is in a square form. Looks nice and tastes wonderful. I enjoyed it with rosemary tea, home grown fresh cut from a pot. Happy! It’s homey. Within 15 minutes, 1/3 gone!
140g caster sugar, plus a little for sprinkling
1/2 teaspoon vanilla extract
125g plain flour
½ teaspoon ground cinnamon
2¼ teaspoon baking powder
Zest of 1 lemon
2 teaspoon lemon juice
- Preheat the oven to 200ºC. Grease a 18cm square tin.
- Wisk the eggs, sugar and vanilla extract until the mixture is thick
- Melt the butter in a saucepan with the milk, then pour slowly into the egg mixture while whisking.
- Sift in the flour and baking powder and fold gently into the batter.
- Pour the mixture into the prepared tin and smooth the surface.
- Peel and core the apples. Mix with the lemon juice and cut into thin slices, then arrange them over the batter.
- Sprinkle with sugar.
- Bake in the oven for 10 minutes.
- Reduce the oven temperature to 180ºC for a further 20–25 minutes
- Allow to cool in the tin, cut into squares and serve warm.
Or check out the latest Apple Rum Cake, heavenly yummy. Natural sweetness of different apples, fragnant rum, slight sour of lemon juice and granny smith……..