Crunchy Apple Cake

This recipe really does get your taste bud tingling when baking, it smells divine and will leave you wanting more. Serves 8+

Ingredients for filling:
1kg of bramley cooking apples
75 grams of light muscovado sugar
25 grams of unsalted butter diced
50 grams of raisins

Ingredients for shortcake:
225 grams of self-raisig flour
100 grams of golden caster sugar
125 grams of unsalted butter diced 
1 egg beaten
icing sugar for dusting

1.Butter a 20cm lose-bottom tin at least 7cm deep.
2.Peel, quarter, core and coarsely chop the apples.
3.Put all the filling ingredients into a medium-size pan with a couple of tablespoons of water.
4.Cover the pan and cook for 20 minutes, stirring occasionally until you have a thick jammy compote with a few pieces of apple remaining.
5.Preheat over to gas mark 5/190°C
6.Place the flour, sugar and butter into food processor and whiz until crumb-like, then add the egg and briefly pulse.
7.Scater half of the mixture over the base of the tin and spoon over the hot fruit in an even layer, then scatter over remaining crumble.
8.Bake for 40-50 minutes until golden. Run a knife around the edge and leave to cool.
9.Dust with icing sugar before serving.

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