| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Waitrose2 |
8 |
servings |
INGREDIENTS
|
|
A little butter for greasing the tin |
| 250 |
g |
Braeburn Apples; (9oz) |
| 125 |
ml |
Waitrose French Cider; (4fl oz) |
| 70 |
g |
Unsalted butter; (2 1/2oz) |
| 175 |
g |
Dark muscovado sugar; (6oz) |
| 2 |
|
Waitrose Free Range Eggs; (small), beaten |
| 200 |
g |
Waitrose Organic Self Raising Flour; sifted (7oz) |
| 5 |
g |
Mixed spice; (1/8 oz) |
| 5 |
g |
Cinnamon; (1/8 oz) |
| 1 |
lg |
Braeburn Apple; thinly sliced |
| 50 |
g |
Apricot jam; (1 1/2 oz) |
INSTRUCTIONS
TO DECORATE
Grease and line an 18cm (7") round cake tin with baking parchment.
Peel, core and dice the apples into 5mm ( 1/4") cubes. Cook over a
low heat with the cider until slightly soft and the cider has been
absorbed.
Cream the butter and sugar until pale and fluffy, then gradually add
the eggs.
Fold in the flour, mixed spice and cinnamon followed by the softened
apples.
Put the mixture into the prepared tin and arrange the thinly sliced
apples in a spiral over the top of the cake. Bake in a preheated oven
at 170°C, 325°F, gas mark 3, for approximately 1 hour.
If the apples brown too quickly, cover the tin loosely with foil and
continue to cook until a skewer, inserted into the centre of the cake,
comes out clean.
Leave the cake to cool in the tin for fifteen minutes, then turn out
onto a wire rack. When the cake has cooled brush the whole cake with
hot apricot jam.
Variation:
Make a thin icing by mixing some of the remaining cider with 25g
(1oz) of icing sugar and brush over the cake, on top of the cooled
apricot jam.
Converted by MC_Buster.
NOTES : A delicious homemade cake to serve for tea or as a dessert,
with cream or custard. Enjoy it with tea or a glass of chilled cider.
Converted by MM_Buster v2.0l.
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