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HINT: If the mixture starts to curdle as the eggs are added, add a dessert
spoonful of flour. To test when the cakes are done insert a skewer – cakes
are ready when the skewer comes out clean.
Filling a pie dish with sliced cooking apples and a sprinkling of sugar, then
topping with the cake mixture will give an Apple Charlotte – serve hot.
Pastry
125g (5oz) plain flour
25g (1oz) sugar
Filling
5-6 Granny Smith apples
½ cup sultanas
1 tablespoon lemon juice
Rub the butter (margarine) into the flour and salt until the consistency of
breadcrumbs. Mix the sugar in with the crumbs, then add the water a bit at a
time until a fairly dry paste is formed. Allow to rest in refrigerator for
10 minutes.
Peel, core and slice the apples into generous-sized segments. Pour lemon
juice over sultanas, then mix and add to apple pieces and mix well – place
apple and sultana mix into a saucepan on a medium heat for approximately
10 minutes, mixing gently 2 or 3 times when heated through (but not cooked)
until soft. Mix brown sugar and cinnamon and stir gently through heated
apple and sultana mix. Pour hot apple mix into a 22.5–25 cm (9-10") pie dish.
Put more in the centre of the dish than at the edges so that the pie rises in the
middle. Roll the pastry and place over the top of the pie, decorating with cut
shapes if required. Use a fork to seal edges onto pie dish rim. Place pie dish
on low rack in Superchef at 175 C and cook for approximately 30 minutes.
HINT: Brush with beaten egg or milk and sugar to glaze the pastry. For a bit
of a change, try frozen puff pastry instead of sweet shortcrust.
CHOCOLATE & ORANGE CHARLOTTE
150g (6oz) plain flour
150g (6oz) castor sugar
3 eggs
3 oranges
Superchef
Superchef
Superchef
Superchef
APPLE PIE
50g (2oz) butter or hard margarine
½ cup water
1 teaspoon cinnamon
¼ cup brown sugar
150g (6oz) soft margarine
1½ teaspoon baking powder
2 tablespoons cocoa powder
1 tablespoon soft brown sugar
30
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