Friday, 20 February 2009

Dutch Apple Cake

Apple is one the fruits that nobody at my home eats. If it has to be eaten I should just modify them into a fruit salad, a milk shake or anything else. I remember, my dad used to bring quite a lot of apples in the beginning of Ramadan and the many will be left behind even at the end of Ramadan. It’s the same in here as well. My husband bought few apples couple of weeks back and not even one was eaten. Since it was a bit tangy even my little son did not eat it. So I prepared this cake to get rid of the few apples that I had in the fridge for a while. The cake is very soft and moist with a mild cinnamon flavour that blends well with the apples and keeps well in an airtight container for a few days.It is great to have a slice with a cuppa tea or coffee.

2 Large Eggs
175g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85 gm butter
75 ml Milk
125 g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp Baking powder
2 cooking apples, peeled, cored and thinly sliced
75ml double cream, to serve

1. Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with parchment paper. I used a 9” baking tin.
2. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).i.e. the mixture should reach a stage where you will be able to draw 8 with the mixture using the whisk!
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/gas 4 and bake for a further 25-30 minutes or until well risen and golden brown.
5. Remove the cake from the oven and allow to cool in the tin. Cut into squares or wedges and serve warm with cream.
Adapted from Rachel Allen, Bake (Collins)

The baking time purely depends on the oven and the tins used for baking. The best method to check the doneness is to insert a toothpick or a clean knife right in the centre of the cake. If the toothpick or knife comes out clean with no crumbs on it, then the cake is cooked well. Don’t cook the cake beyond the cooking time because the cake will go dry. For this cake, I checked 2-3 times for doneness after it reached 20 minutes. So you would really know when it is ready.
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