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Ингредиенты
- 4 lrg granny smith apples, (4 to 6)
- 2 Tbsp. lemon juice
- 200 gm butter
- 1 Tbsp. grated lemon rind
- 3/4 c. castor sugar
- 3 lrg Large eggs
- 1 1/4 c. self-raising flour
- 1/2 c. plain flour
- 1/2 c. lowfat milk
- 2 tsp gelatine
- 4 Tbsp. water
- 4 Tbsp. strained apricot jam toasted almonds or possibly coconut to garnish if you like.
Инструкции
- Grease a 20cm springform pan.
- First, prepare the apples by peeling and quartering them. Remove the core, then with a sharp knife, score each apple piece on the peeled surface about eight times. When all apples are scored, brush with lemon juice of soak in a water bath of lemon juice and water.
- Cream butter, rind and sugar in a small bowl with electric mixer till light and fluffy. Beat in Large eggs one at a time, and beat till well combined. Transfer mix to large bowl, stir in sifted flours and lowfat milk. Take care to mix the batter well so which there are no floury areas. Spread into prepared pan and smooth the surface.
- Drain the apple quarters well and arrange them, rounded side up, over the entire surface of the cake so which they are not quite touching. At this stage there will be several pcs of apple left over. Bake the cake at 190c. for about 1 hour. After the first ten min or possibly so of baking, the apples will probably sink to the bottom of the cake. Carefully open the oven door and place all other pcs of apple over the surface of the cake. These will then remain on the surface of the cake. If the original apples did not sink, simply push them down gently with the remaining pcs of apple. Complete the baking.
- Sprinkle the gelatine over the water and allow to soak for 2 min. Stir to combine then microwave for about 10 seconds to dissolve. Add in the jam and mix well. While still warm, brush half jam mix over warm cake, then allow the cake to cold in the pan. Remove the cake from the pan, brush with remaining warmed jam mix. Sprinkle with toasted coconut or possibly almonds if you like.
