Recipe Development....


Dutch Style Apple Cake..

Apples. Cinnamon. Sultanas. Rum. Sounds like my kind of cake and in all honesty, you must try making this at some stage in your life. It is cosy and makes the perfect cake at any time of the day - even breakfast!

Happy Baking.

 

Dutch Style Apple Cake

Serves 8

 

DELICIOUS PASTRY

2 1/4 cup self-raising flour

1/2 cup white basterd sugar or soft light brown sugar  

pinch salt

180g butter, chopped

1 egg, lightly beaten

1/4 cup dried bread crumbs

Softened butter for greasing 

Icing sugar to serve 

 

SCRUMTPIOUS FILLING 

1/2 cup sultanas

2 tablespoon dark rum

1kg cooking apples, peeled, cored, cut into fairly thin wedges

2 teaspoon ground cinnamon, plus more to serve 

1 teaspoon ground nutmeg 

1 teaspoon finely grated lemon zest (optional)

1 teaspoon vanilla essences

 

DELICIOUS PASTRY

1.In a large bowl combine flour, sugar and salt. Add butter and use your finger tips to rub butter into the flour mixture until it resembles course breadcrumbs. Add egg and use your hands to work it into the mixture until resembles a firm ball of dough - be patient...this will take about 5 minutes. Cover dough an rest at a cool temperature for 1hr. 

SCRUMTPIOUS FILLING

2.Meanwhile, place sultanas and rum in a microwave proof bowl. Heat in microwave for about 40 seconds until warmed. Set aside. 

3.In a large bowl, toss apples, sultana mixture, cinnamon, nutmeg, lemon zest and vanilla until apples are well coated. Cover until ready to use.

4.Pre-heat oven to 170C. Heavy grease a 22cm spring form pan with softened butter 

5.Reserve 1/4 of the pastry. Roll remaining pastry dough between two sheets of baking paper until you reach the size of a large dinner plate, about 30cm, pastry should be about 1/2cm in thickness. Flip (goodluck!) and press into prepared cake pan. It will crack, but just gently press cracks together. Doesn't have to be perfect, as long as the base and 3/4 of the sides are covered with pastry. Press well into the round base of the pan. Sprinkle breadcrumbs over base. Top with apple mixture.

6.Roll out remaining pastry and create a lattice affect on top of the apple mixture. 

7.Place in oven. Bake for 45-50 mins until golden and apples are tender when tested with a wooden skewer. Check after 30 minutes of cooking. If becoming too dark, cover top lightly with foil.

Stand for 10 minutes. Dust generously with icing sugar and cinnamon. 

YUM!!! Enjoy my fellow bakers. Lx

 


Food Styling...


Photography by Yasmijn Tan

Contact:info@yasmijntan.com

Styling by Lara Reynolds