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
Ingredients:
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
Methods:
- Preheat oven to 180C. Grease a 20cm springform pan.
- 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.
- 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.
- 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.
- Arrange the apple pieces round side up around edge of the cake. Bake in oven for 1 hour or until cooked.
- 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.
蘋果蛋糕
材料:
牛油 185g
一個檸檬的皮, 磨碎
砂糖 3/4 杯
雞蛋3隻
自發粉 1 杯
普通麵粉 1/2 杯
牛奶 1/3 杯
蘋果 1 1/2 個
掃面:
魚膠粉一茶匙
熱水2湯匙
杏桃果醬2湯匙
做法:
- 預熱焗爐 180c,預備一個 20cm 的圓形蛋糕盆。放上蛋糕紙。
- 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。
- 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。
- 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。
- 將蘋果排上蛋糕面,放入焗爐焗一個鐘。
- 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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