Time flies: It’s the beginning of the weekend again. Time to bake a cake. I chose apples again.
I hate recipes with amounts like large, medium and so on. So I weighed one large apple:
1 large apple weighs 284 grams or rather 10 oz, I’m impressed! This
is very delicious with Bird’s Custard !
-==== REZKONV-Recipe – RezkonvSuite v0.99.1
175 grams Sultanas; 6 oz
125 ml Day’s dry cider or apple juice; 4 fl oz
175 grams Butter; 6 oz
225 grams Caster sugar; 8 oz
2 Free-range eggs ; 10 oz
300 grams Plain flour
1 1/2 teasp. Baking powder
1 teasp. Cinnamon grated zest of 1 lemon
2 large Cooking apples, peeled, cored and thinly sliced;
560 g or 20 oz
Creme fraîche, to serve
BBC Good Food Magazine, October 2005
— Edited *RK* 09/30/2005 by
— Ulrike Westphal
This can be served at teatime or as a pudding. In Gloucestershire we
would use an apple such as Red Two-year-old, but any good local
cooker would do.
1. Soak the sultanas in the cider or juice overnight. Heat oven to
160 °C/fan 140 °C/gas 3. Grease and line a 20 cm = 8 in springform
2. Cream the butter and sugar together. Add the eggs, one at a time,
beating as you go. Fold in the dry ingredients, lemon zest and
sliced apples. Add the sultanas and any juices, then spoon the
mixture into the tin and bake for 40-45 mins or until a skewer
inserted into the cake comes out clean.
After 45 min. baking I covered the tin with aluminium foil and continued baking for another 35 min.
3. Leave the cake to cool in the tin, then transfer to a wire rack.
Reheat the cake if you are serving it as a pudding and serve with
PER SERVING 408 kcalories, protein 5g, carbohydrate 64g, fat 16g,
saturated fat 10g, fibre 2g, added sugar 24g, salt 0.56 g
PREP: 20 mins, plus overnight soaking COOK; 40-45 mins