APPLE TEA CAKES
Provided by Francois Payard
Categories Cake Dessert Bake Christmas Vegetarian Kid-Friendly Oscars New Year's Eve Apple Fall Winter Shower Healthy Christmas Eve Engagement Party Party Self Kidney Friendly Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 56 tea cakes
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place butters in a bowl and microwave until melted, 30 to 45 seconds. Let cool 10 to 15 minutes. Arrange petit four cups on a large baking sheet. Combine almond paste and spreadable fruit in an electric mixer fitted with the paddle attachment and beat at medium speed until smooth, about 30 seconds. Scrape inside of bowl to incorporate all ingredients. Beat in eggs and egg white one at a time. Beat in flour at low speed until just combined, about 30 seconds. Add butter and beat until blended, about 30 seconds. Pour batter into a 1-gallon plastic resealable bag. Force air from bag and seal. Snip 1/4-inch piece off one of the lower corners and pipe batter into cups, filling them three quarters full. Place a few apple cubes on top of each cup. Sift sugar over cakes. Bake until light golden, 26 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.
GRAN'S APPLE TEA CAKE
This is one of my favourite cake recipes ever. It's so easy to make, I'm the world's worst cake maker and mine turn out perfect every time. I have substituted grated apple for diced as I find that the cake comes out much more moist. Feel free to change it back if you prefer. I also like to leave the skin on for texture, again feel free to alter as you see fit.
Provided by neoshibby
Categories Breads
Time 1h20m
Yield 1 Large Cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Line a large cake tin with baking paper, and pre heat oven to 180 degrees celcius.
- Sift together flour, baking powder, mixed spice and 1/2 teaspoon of cinnamon, and set aside.
- Cream butter and sugar together until light and fluffy.
- Gradually add eggs, beating mix after each addition. The mixture may separate at this point, this is natural so either ignore it (as i do) or add a tablespoon of the flour mix to 'settle' it down.
- Carefully fold in dry ingredients, alternating with apple.
- Add milk if necessary to get a thick creamy texture.
- Turn cake into the tin, and top with apple slices (i like to make this into a nice pattern).
- Combine cinnamon and sugar, and sprinkle over apple slices.
- Bake for one hour, or until cake springs back to the touch.
- I find this cake doubles well, although you need to be careful of cooking time. It also freezes well.
MATZO APPLE TEA CAKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
- Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
- Cool on a rack and remove from the tin when they are at room temperature.
GERMAN APPLE CAKE II
Apple cake with cream cheese frosting.
Provided by Michele Starkel
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting.
- To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. Beat until smooth, then spread on cake.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 35.7 g, Cholesterol 27.1 mg, Fat 15.2 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 187 mg, Sugar 26.3 g
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APPLE TEA CAKE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
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Cuisine AustralianCategory Dessert, Brunch, Morning Tea, Afternoon TeaServings 10Total Time 1 hr 15 mins
- Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm round spring form cake pan with baking paper.
- In a large bowl, using mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Spoon into pan, smoothing surface. Arrange apple slices over top, overlapping slightly. Sprinkle with combined extra sugar and cinnamon. Dot with extra butter.
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