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Afternoon Tea Dessert Pastry

What to do with all those apples……..CAKE

We can all relax now. The winner of the British Bake Off 2019 is revealed. Congratulations to David!

Here I want to share my favorite Apple sort of pie recipe. It certainly needs a lot of apples which is not bad at all as they are in season in abundance. Choose your favorite variety – to be honest it will work very well indeed or my suggested the ones which I have used in the past.

Please do try making your own pastry with unsalted butter. It is not difficult at all and really really worth the effort.

Or have you tried the Cheese Cake with short crust pastry?

Apple cake with Amaretto

Apple cake with Amaretto

A more luxurious rather than the simple apple pie using a lot of seasonal apples from the garden or the many foraged from parks. If not eaten on the day omit the whipping cream from the whole cake and just add it to each serving. But I am sure everyone will have a second helping........ it's so good.

You will need a round cake tin 24cm diameter and 6cm high - while baking the mixture bubbles up and then goes down when cooling

12-16 portions

 Ingredients

Short crust pastry

Apple layer

Serving suggestion

 Instructions

  1. Make your short crust pastry the traditional way putting your dry ingredients on a work surface, make a well in the center for the egg yolk and then add your cold, cubed butter. With a knife chop the butter smaller integrating it into the dry ingredients (flour, icing sugar). Then work with your hands until a smooth ball is formed. Otherwise put in a food processor with the low setting until it forms a crumble mixture and then put it on the work surface to form a smooth ball with your hands. Please be careful to not over mix in the food processor. Form a disk and put in cling film or covered bowel into the fridge for 30 min.
  2. Peel the apples and slice with a mandoline until you have only the core left. Drizzle with the lemon juice and put aside.
  3. Grease the tin or line with parchment paper. Roll out your short crust pastry 3-4mm thickness into a round circle. Should be slightly bigger than your tin. With the help of your roller lift it into the tin and with your excess form a roll around the edges. So It does not need to go all the way up the sides. I have done it with blind baking and without and in my opinion it is better blind baked but if you are in a rush you can omit it. If you do want to blind bake preheat the oven to 180 degrees C conventional / 160 degrees C fan, pierce with a folk, line and fill your baking beans. Bake for 15 min max. Then take out of the oven.
  4. Put apple juice and wine, if using, in a pan, add the sugar, vanilla custard powder and the soft gelatine leaves with all water squeezed out. Mix thoroughly and heat at medium until thick like a custard. Now put half the apples on top of your pastry and half your apple custard, then the rest of the apples and rest of custard. Level it even and bake in the oven at 180 degrees C conventional or 160 degrees C fan for approximately 60 minutes. The top should be golden but can be still a little soft and bubbly.
  5. Leave to cool in the tin and then best to put it in the fridge for 2 hours or best over night. Serve with whipped cream, roasted almond slivers and some drizzle of amaretto or egg nog.

 Notes

For decoration I have added whole almonds dipped in caramel.

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