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Monday, June 13, 2011

Amira's Apple and Almond Cake



Here I've combined two recipes and made into one. You can possibly say it's an apple pie with a variation. The almond topping gives this cake a delicious crunch especially served with warm custard or cream.

Inspired by Australian Women’s Weekly & ‘delicious” Magazine

Ingredients

Apple Cake

1 ½ cups self-raising flour
¾ cup castor sugar
2 tablespoons full-cream powdered milk
125g butter
1 tablespoon water
1 egg
¼ cup water, extra
¼ teas ground cinnamon
425g can pie apples
Icing sugar

Almond Topping

50g unsalted butter
30g caster sugar
1 teaspoon vanilla essence
125g flaked almonds
2 tablespoons milk

Pouring Custard

4 egg yolks
4 tab sugar
1 tablespoon corn flour
1 ½ cups milk
½ cup cream
Rind of ½ lemon

Method

Preheat oven 180oC. Sift flour, sugar and milk powder into bowl, rub in butter. (This can be done in a food processor.) Divide mixture in half, add 1 tablespoon water to half, mix to a firm dough. Spread this half onto bottom of 25cm pie dish.
Place mashed apple on top of this base.
Place remaining flour mixture into small bowl of electric mixer. Add egg, extra water and cinnamon, beat on low speed until ingredients are combined. Increase speed to medium, beat until mixture is smooth. Spread this mixture on top of apples in dish.
Place all ingredients for Almond Topping in saucepan over low heat, stirring until butter has melted. Spread this topping on cake batter in dish.
Bake at 180oC for approx 30 – 40 mins depending on oven.

Allow to cool and dust with icing sugar. Serve with cream. ENJOY!!

Pouring Custard

In a saucepan over medium heat, heat up milk, cream and lemon rind until hot. Switch off heat.

In a medium bowl, add egg yolks, sugar and corn flour. Stir to combine using a balloon whisk. Add ½ of the milk mixture into egg mixture and stir slowly to incorporate. Add the rest of the milk mixture and continue stirring. Return egg/milk mixture back to saucepan and stir with balloon whisk until custard thickens, this should take around 10 minutes. Remove from heat, serve warm. To reuse later, cover the surface of custard with cling film and allow to cool to lukewarm. Then place in the fridge until required. To reheat, place mixture in bowl over saucepan of simmering water until warmed through and pour custard into a clean glass bowl.

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