French Apple Cake - Dualit 88400 Cookbook

This is an unusual cake which makes
a lovely dessert. The tartness of the
apples gives it a fresh and light
quality which is welcome at the end
of a good meal.
5 5 0 0 0 0 g g ( ( 1 1 l l b b ) ) t t a a r r t t c c o o o o k k i i n n g g a a p p p p l l e e s s
e e . . g g . . B B r r a a m m l l e e y y s s o o r r G G r r a a n n n n y y S S m m i i t t h h s s
7 7 5 5 g g ( ( 3 3 o o z z ) ) s s e e l l f f - - r r a a i i s s i i n n g g f f l l o o u u r r
1 1 l l e e v v e e l l t t s s p p b b a a k k i i n n g g p p o o w w d d e e r r
1 1 2 2 5 5 g g ( ( 4 4 o o z z ) ) c c a a s s t t e e r r s s u u g g a a r r
7 7 5 5 m m l l ( ( 2 2 ½ ½ f f l l o o z z ) ) m m i i l l k k
5 5 0 0 g g ( ( 2 2 o o z z ) ) m m e e l l t t e e d d b b u u t t t t e e r r
2 2 m m e e d d i i u u m m e e g g g g s s , , b b e e a a t t e e n n
s s o o f f t t b b u u t t t t e e r r f f o o r r g g r r e e a a s s i i n n g g c c a a k k e e t t i i n n
Y Y o o u u w w i i l l l l n n e e e e d d a a d d e e e e p p , , 2 2 0 0 c c m m ( ( 8 8
i i n n c c h h ) ) c c a a k k e e t t i i n n , , a a c c o o o o l l i i n n g g r r a a c c k k a a n n d d
b b a a k k i i n n g g p p a a r r c c h h m m e e n n t t . .
CAKES, BISCUITS AND DESSERTS

FRENCH APPLE CAKE

T T o o p p p p i i n n g g : :
7 7 5 5 g g ( ( 3 3 o o z z ) ) b b u u t t t t e e r r , , v v e e r r y y s s o o f f t t
1 1 0 0 0 0 g g ( ( 3 3 ½ ½ o o z z ) ) c c a a s s t t e e r r s s u u g g a a r r
1 1 t t s s p p v v a a n n i i l l l l a a e e s s s s e e n n c c e e
a a m m e e d d i i u u m m e e g g g g , , b b e e a a t t e e n n
i i c c i i n n g g s s u u g g a a r r
• Preheat oven to 170C/325F/M3
• Grease the tin and line the base
with a circle of baking parchment
• Peel, core and chop the apples,
place in the tin. Put the rest of the
ingredients into a bowl and using
the beaters at top speed, beat to a
smooth cream
• Pour the batter over the apples
and bake for 45 minutes on the
middle shelf
• Beat the topping ingredients
• Return to the oven for a further 30
• Cool the cake in the tin for a
• Carefully turn the cake over onto a
• Sprinkle with a little icing sugar
14
together and pour over the
semi-baked cake
minutes.
further 40 minutes.
Loosen sides with a knife and
gently shake out onto the cooling
rack lined with a piece of
parchment Leave to cool a little.
serving plate, so the topping is
uppermost
and serve with some softly
whipped Whipping Cream