apple cake

gt568 wrote: »

Would most of these recipes be suitable for freezing?

Absolutely! You can also cut the cake into portions before you freeze so that you can lift just one out at a time.

Pink

Serves 8
Takes 25 minutes to make, 1 hour to bake, plus cooling
Ingredients

• 225g butter, softened, plus extra for greasing
• 450g Bramley apples
• Finely grated zest and juice of 1 lemon
• 225g caster sugar, plus extra for dredging
• 3 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 25g ground almonds
• 1 tbsp demerara sugar

·1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
·2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
·3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
·4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
·5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.
Or ....
Sunk Apple Cake
(because the apples sink...)
According to Grandma
100 g butter
150 g sugar
2 eggs (separated)
250 g flour
1/2 sachet baking powder (I estimate 1/2 tbs)
1/8 l milk
about 1 - 1 1/2 kilos apples
Optionally: a little white wine to pour over cut up apples to keep them from browning while making the batter.
Beat egg whites until stiff.
Sieve flour with baking powder.
Peel and core the apples. Cut into sections (about 1 - 1 1/2 cm thick on the thicker side) and sprinkle with white wine (if using).
In a separate bowl beat butter until frothy. Add sugar and egg yolks. Alternately mix in milk and flour mix. Add egg whites and carefully fold under.
Grease a springform pan (or other round pan about 24 cm diameter) and dust with flour or bread crumbs. Fill in the batter. Put apples on top until they are all used up. They can overlap a bit. Don't worry if they sink in a bit. They should - if not now than in the process of baking
Bake at 200° for about an hour.
[FONT=&quot]
[/FONT]

Apple Loaf Cake:

Heres the recipe -

1 Egg
8floz(250ml) Bottled or Homemade apple sauce
2 oz(55g) melted butter or Marg
3 3/4oz(110g)Dark brown sugar
1 3/4oz(50g)Caster sugar
10oz(285g)Plain flour
2 tsps Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp salt
1 tsp Ground cinnamon
1/2 tsp Ground Nutmeg
2 1/2oz(70g) currants or raisins
2oz(55g) Chopped pecans or walnuts

1. Preheat the oven to 350f/180c/Gas mark 4. Line a 9x5 in loaf tin wih greaseproof paper and grease.

2. Break the egg into a bowl and beat lightly. Stir in the apple sauce, butter and both sugars. Set aside.

3. In another bowl sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Fold the dry ingredients into the apple mixture in 3 batches.

4. Stir in the currants/raisins and the nuts.

5. Pour into the prepared tin and bake until a skewer inserted in the middle comes out clean(about an hour). Let stand for 10 mins. Turn out onto a rack and let cool.

yes you can, just make your own applesauce

I made the apple loaf, and it's really tasty (even if I did forget to grease the greaseproof paper)

Just wondering, is it meant to be quite dense (it's either the cake or me :rolleyes:)