IRISH APPLE CAKE
When Gemma Stafford was growing up in Ireland, her mom always had a cake or crumble on hand just in case someone dropped by for a cup of tea and a chat. Like many traditional Irish desserts, her mom's weren't particularly complicated: What made them so good were ingredients like Irish butter, rhubarb from the garden and sour apples picked from a tree near the house. "In Ireland, everything is local," the chef says. When Gemma started cooking and baking professionally, she became known for over-the-top treats like birthday pound cake and peanut butter fudge ice cream pie (check out her recipes at biggerbolderbaking.com), but she still loves a simple, classic dessert like this one from her mom. "It's a humble cake but it yields a big reward," she says. "A lot of Irish recipes are like that." -Francesca Cocchi for Food Network Magazine.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
- Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
- Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.
APPLE AMBER
Traditional English dessert. This recipe is a version that is very similar to Mrs Beeton's from her famous cook book. Don't be put off by the long list of instructions, it's actually very easy! Posted for ZWT 6
Provided by Patchwork Dragon
Categories Dessert
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the pastry, sift together the flour and salt.
- With your fingertips rub in the fat very lightly until the mixture resembles fine breadcrumbs.
- Mix to a stiff paste with very little cold water. The dough should bind together into a ball, leaving the sides of the bowl clean.
- Turn onto a floured board and knead very lightly. Roll out, handling the dough as little as possible.
- line an 8 inch pie dish with the pastry.
- Pre heat the oven to 450F/Gas 8/230°C.
- For the filling, peel, core and slice the apples.
- Put 2 tablesp cold water into a saucepan and add the apples and butter. Cook till tender (about 10 minutes) Add sugar to taste.
- Rub the mixture through a sieve or beat till smooth.
- Add lemon rind and juice, and the egg yolks. Mix together and pour into the pie dish. Bake for about 30 minutes or till the pastry is browned and the filling set.
- For the meringue, whisk the egg whites until they are very stiff. Fold in 2 oz of sugar.
- When the pastry and filling are done, reset the oven to 150F/Gas 1/2 /130°F.
- Pile the meringue lightly on top of the apple. Dredge with the remaining sugar.
- Bake 30-40 minutes or till the meringue is crisp and lightly brown on top.
- Serve hot or cold.
Nutrition Facts : Calories 513.2, Fat 28.3, SaturatedFat 12.2, Cholesterol 124.9, Sodium 260.8, Carbohydrate 62.9, Fiber 4.8, Sugar 33.6, Protein 6.7
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