Sunday, August 22, 2010

Apple Cake (蘋果蛋糕)

I have not made this cake for a long time as my family always prefer chocolate cake.  Few months ago when I made it again, my daughter kept asking for more and more.  I packed it for her lunch or serve as an afternoon tea.  She likes the buttery taste with the apricot glaze.  While I'm recovering from a recent operation, she makes this for us under the guidance of her grandmother and it tastes as good as mine.  This recipe is based on the recipe I obtained from the Cakes & Slices Cookbook published by the Australian Women's Weekly.

Apple Cake

185g butter
zest of a whole lemon
2/3 cup castor sugar
3 eggs
1 cup self-raising flour
1/2 cup plain flour
1/3 cup milk
1 1/2 apples

For the glaze:
1 teaspoon gelatine
2 tablespoons hot water
2 tablespoons apricots jam


  1. Preheat oven to 180C.  Grease a 20cm springform pan.
  2. Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs one at a time, beat until combined.  
  3. Transfer mixture to large bowl, stir in sifted flours and milk.  If it is still too thick, add a little of milk. Spread into the prepared pan.
  4. Peel apples, cut into 9 pieces, remove cores.  Make lengthways cuts into the round sides of apple pieces, cutting about three quarters of the way through.  Do not cut through.
  5.  Arrange the apple pieces round side up around edge of the cake.  Bake in oven for 1 hour or until cooked.
  6. Sprinkle gelatine over hot water, add jam.  Spread half jam mixture over hot cake, cool cake in pan.  Remove from pan, brush with remaining jam mixture.

牛油 185g
一個檸檬的皮, 磨碎
砂糖 3/4 杯
自發粉 1 杯
普通麵粉 1/2 杯
牛奶 1/3 杯
蘋果 1 1/2 個


  1. 預熱焗爐 180c,預備一個 20cm 的圓形蛋糕盆。放上蛋糕紙。
  2. 打發好牛油,糖和檸檬皮至淺色和輕身,每次加一隻蛋直至混和。
  3. 轉入一個大盆,分2次加入篩過的自發粉,普通麵粉和牛奶。如果蛋糕料還太厚身,可以再加少許奶直至容易攪拌為止。然後放進蛋糕盆裏。
  4. 蘋果削皮,去心, 切成9份。每一份用刀打直切3至4下,但不要切斷。
  5. 將蘋果排上蛋糕面,放入焗爐焗一個鐘。
  6. 用熱水溶掉魚膠粉,再加入杏桃醬成糊。掃一半到熱蛋糕上,待蛋糕涼,再掃上其餘的果醬糊。

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