![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Moist Apple Cake
Feb. 8th, 2022 04:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pensnestFrom The Good Housekeeping Step-by-step Cook Book, 1980 edition.
Moist Apple Cake
225g/8oz plain flour
2.5ml 1/2 tsp salt
2.5ml 1/2 tsp bicarbonate of soda
100g/4oz butter or margarine
225g/8oz caster sugar
2 medium cooking apples, peeled, cored and diced
50g/2 oz shelled walnuts, chopped
50g/2oz seedless raisins
2 eggs, beaten
5ml/1tsp vanilla essence
icing sugar
Grease and base line a shallow 20.5cm/8" square tin
Sift the flour with the salt and bicarb and rub in the fat until the mixture resembles fine breadcrumbs. Stir in apples, sugar, walnuts and raisins.
Make a well in the centre, pour in the beaten egg and vanilla essence and gradually work the dry ingredients into the liquid.
Pour the mixture into the prepared tin, bake at 170C/325F/gas mark 3 for about 90min or until the cake is golden brown. Cool briefly in the tin on a wire rack, then turn cake out onto the rack to cool completely.
When cake is cold, place a paper doily on to and dredge with icing sugar to make a pattern.
Changes I made:
1. Used almond flour as I had a couple of GF eaters to feed. The almond flour made the rubbing-in stage feel rather gritty, and it was difficult to rub in the butter as well as it would have been done with plain flour. I added a small quantity of coconut flour to try to correct the texture. Next time, I think I would do approx 3/4 of the cake with almond flour and use coconut flour to make up the weight.
2. Used sultanas instead of raisins. I never buy raisins, but always have sultanas about the place.
3. Added a generous quantity of cinnamon and some ground ginger. What is the point of apple cake without spices?
4. Didn't do the icing sugar+doily thing, I made up a small amount of lemon icing and drizzled it across the cake.
5. As it happens, I made a rather larger cake, 1.5x the original size, and it worked out fine, with a little extra time in the oven.
Texture was a little bit crumblier than ideal, probably due to the almond flour, but it tasted really good!
Moist Apple Cake
225g/8oz plain flour
2.5ml 1/2 tsp salt
2.5ml 1/2 tsp bicarbonate of soda
100g/4oz butter or margarine
225g/8oz caster sugar
2 medium cooking apples, peeled, cored and diced
50g/2 oz shelled walnuts, chopped
50g/2oz seedless raisins
2 eggs, beaten
5ml/1tsp vanilla essence
icing sugar
Grease and base line a shallow 20.5cm/8" square tin
Sift the flour with the salt and bicarb and rub in the fat until the mixture resembles fine breadcrumbs. Stir in apples, sugar, walnuts and raisins.
Make a well in the centre, pour in the beaten egg and vanilla essence and gradually work the dry ingredients into the liquid.
Pour the mixture into the prepared tin, bake at 170C/325F/gas mark 3 for about 90min or until the cake is golden brown. Cool briefly in the tin on a wire rack, then turn cake out onto the rack to cool completely.
When cake is cold, place a paper doily on to and dredge with icing sugar to make a pattern.
Changes I made:
1. Used almond flour as I had a couple of GF eaters to feed. The almond flour made the rubbing-in stage feel rather gritty, and it was difficult to rub in the butter as well as it would have been done with plain flour. I added a small quantity of coconut flour to try to correct the texture. Next time, I think I would do approx 3/4 of the cake with almond flour and use coconut flour to make up the weight.
2. Used sultanas instead of raisins. I never buy raisins, but always have sultanas about the place.
3. Added a generous quantity of cinnamon and some ground ginger. What is the point of apple cake without spices?
4. Didn't do the icing sugar+doily thing, I made up a small amount of lemon icing and drizzled it across the cake.
5. As it happens, I made a rather larger cake, 1.5x the original size, and it worked out fine, with a little extra time in the oven.
Texture was a little bit crumblier than ideal, probably due to the almond flour, but it tasted really good!
