Sunday, July 13, 2008

Simple Apple Cake


An easy home-style cake topped with cinnamon, fresh apple and crunchy flaked almonds. Be sure to use hard-textured apples for the topping. Bonza, Golden Delicious and Fuji are all good alternatives to Granny Smiths. Recipe serves 10.

Ingredients:

2 cups all-purpose (plain) flour
3 teaspoons baking powder
1 cup caster sugar
2 large eggs, lightly beaten
1/2 cup milk
1/4 cup macadamia nut oil
Topping:
4 teaspoons white sugar
1 teaspoon ground cinnamon
2 Granny Smith apples, peeled, cored and thinly sliced
1 ounce (25 g) flaked almonds

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Thoroughly grease and line the base of a 13 x 9 inch (33 x 23 cm) shallow slab cake tin.
2. For the topping, put the sugar and cinnamon into a bowl and mix together with a wooden spoon. Stir in the apples and set aside.
3. Sift the flour and baking powder into a mixing bowl. Stir in the caster sugar. Make a hollow in the center.
4. Mix together the eggs, milk and oil, then stir into the flour mixture with a fork until well combined. Pour the cake mixture into the prepared tin.
5. Place tablespoons of the topping over the cake mixture. Sprinkle with the almonds.
6. Bake for 30-35 minutes, or until a warm skewer inserted into the center of the cake comes out clean. Turn out the cake onto a wire cooling rack to cool completely.

Don't worry if the cake mixture is a little lumpy when poured into the tin, as it should resemble a muffin mix.

Rice Apple Pancakes

A delicious, healthy and easy way of incorporating fresh fruit into a pancake recipe. Serves 6 for dessert.

Ingredients:

1 cup cooked rice
1 cup reduced fat milk
2 egg yolks
1 tablespoon honey
1 tablespoon margarine
4 ounces (125 g) self-rising (raising) flour, sifted
Grated rind of 1 lemon
2 teaspoons lemon juice
2 medium apples, grated
1/2 teaspoon nutmeg
2 egg whites
Oil for frying
Natural yogurt to accompany

Method:

1. Simmer the cooked rice in 1/4 cup of milk until the milk is absorbed (10-15 minutes). Remove from heat, add egg yolks and remaining milk, stir in and set aside.
2. In a mixing bowl, combine honey, margarine, sifted flour, grated lemon rind, lemon juice, grated apple and nutmeg. Set aside. Whisk egg whites until peaks form.
3. Combine rice with the apple mixture and then fold in the egg white. In a lightly oiled frying pan, put separate tablespoons of mixture and cook as small pancakes.
4. Serve hot with natural yogurt and a little extra honey.

Chocolate and Apple Cake


Finely chopped apple added to this easy chocolate mixture makes it moist and fruity. Recipe Serves 8-10.

Ingredients:

2 cups all-purpose (plain) flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 ounces (125 g) unsalted butter, softened
1 cup caster sugar
2 large eggs
1 teaspoon vanilla flavoring essence
3/4 cup milk
2 Granny Smith apples, peeled, cored and finely chopped
Icing:
4 cups icing sugar
1/4 cup cocoa
2 ounces (60 g) unsalted butter, softened
1/3 cup (approximately) milk

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 8 inch (20 cm) square cake tin with melted butter. Line the base and sides with buttered greaseproof paper.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Put the butter and sugar into a second mixing bowl and beat with an electric mixer until light and creamy. Gradually beat in the eggs and vanilla.
4. Stir the flour mixture and milk alternately into the egg mixture, adding a little at a time. Stir in the apples.
5. Spoon the cake mixture into the prepared tin and smooth the surface. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Stand the tin on a wire cooling rack for 5 minutes, then turn onto the rack to cool completely. Place on a large serving plate.
6. For the icing, sieve the icing sugar and cocoa into a mixing bowl. Add the butter and milk and beat with an electric mixer on a low speed until creamy and smooth. Spread over the top and sides of the cake. Cut into squares and serve.

For a classic sandwich cake, cut the baked cake in half horizontally. Spread half of the icing over the bottom layer of cake. Place the other layer of cake on top. Spread the remaining icing evenly over the top.