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Posts Tagged ‘cake’

I’ve been baking like a mad woman for our contractor and team. They seem to really like it. I know that JT does! I’ve made tangzhong cinnamon rolls, rice crispy squares, carrot cake, pineapple upside down cake, chewy lime squares cherry squares, chocolate chunk cookies and so on. We put our Keurig just outside the construction zone with fresh Timmy’s coffee but I don’t think they drink coffee! So I added tea, still no takers! The younger guys don’t even smoke! Go figure!

The demo had moved along at a good pace, uncovering a mess of previous badly done renos. Fortunately, not difficult to fix, just annoying that it was done so poorly! The next weeks will tell if we will finish by the deadline of June 1, as we were hoping to have overnight guests on the 5th! Fingers crossed.

Just before we hunkered down, I had my gluten intolerant BFF and picky-eater hubby for brunch. I’d always wanted to make a cornmeal cake so I figured why not now! This one had a gritty texture but not entirely unappealing. I think next time I’ll use a finer texture or I’ll soak the cornmeal a bit.

Gluten-Free Lemony Cornmeal Cake

Makes one 20 cm (8 inch) cake

Ingredients:

  • 140 g cornmeal
  • 50 g almond flour
  • 50 g unsalted butter
  • zest from 1 lemon
  • 30 mL fresh lemon juice
  • 150 g granulated sugar
  • 2 eggs
  • 120 mL Greek yoghurt
  • 5 mL pure vanilla extract
  • 120 mL lemon juice
  • 70 g sugar

Directions:

  1. Line a 20 cm (8 inch) round cake pan with parchment, buttered lightly. Preheat the oven to 350° F.
  2. Whip the butter until light and fluffy add the lemon zest. Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides.
  3. Add the eggs one at a time and beat well. Add 30 mL lemon juice, yoghurt and vanilla extract and beat until incorporated.
  4. Fold in the dry ingredients and pour into the prepped pan. Bake for 20-25 minutes or until a toothpick comes out clean.
  5. Meanwhile, combine 120 mL lemon juice and remaining sugar and cook on a slow boil until slightly thickened and sugar is completely dissolved. Reserve for cake.
  6. When cake is done, allow to rest for 10 minutes, then pour the lemon syrup over the cake.

Notes:

  • This cake has a lot of texture, similar to cornbread, it’s not bad, just different.
  • The lemon syrup adds a nice amount of moisture and lemony flavour to this simple dessert.

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Lime and Matcha Cheesecake

You may recall that last week I posted a recipe for homemade ricotta from buttermilk and sour cream, well this is what the ricotta became and it was delicious! It was a cake I made for our dear friends Rae and Mon when they invited us for dinner one night in June. Check out the notes, I give some very good tips on how to bake a cheesecake without it cracking!

Lime and Matcha Cheesecake

A KitchenInspirations Original Recipe

Makes one 23 cm cheesecake

For the Crust:

  • 175 g graham cracker crumbs
  • 50 g butter, melted
  • 35 g coconut sugar
  • pinch of cinnamon
  • 10 g unsweetened coconut
  • 1.5 g lime zest (about 1 lime)

Directions:

  1. Preheat the oven to 350° F.
  2. Line the bottom of a 23 cm springform pan with parchment grease it well including the sides.
  3. Line the outside bottom of the pan with foil tightly. Cover the outside of another, slightly larger pan with foil so that it is water resistant.
  4. Combine all of the above crust ingredients and mix until well coated with the butter. This step may be done in a food processor.

Press into the prepared smaller pan and bake for 20 minutes. Cool completely.Decorate with lime zest, matcha powder, coconut and thinly sliced limes.

For the Cheesecake:

  • 150 g granulated sugar, divided
  • 4 eggs, separated
  • 300 g buttermilk, sour cream ricotta (recipe)
  • 120 g sour cream
  • 3 g lime zest (about 2 limes)
  • 50 mL lime juice (~2 limes)
  • 15 g AP flour (check weight)
  • 5 g matcha powder
  • pinch of salt

Directions:

  1. Preheat the oven to 325° F.
  2. Beat the egg whites with 50 g of sugar until stiff shiny peaks form.
  3. Beat the egg yolks with 100 g of sugar until they are thick and pale.
  4. Add the ricotta and greek yogurt to the egg yolk mixture and then add the lime juice and zest and beat until well blended.
  5. Sift the flour and matcha powder into ricotta mixture.
  6. Finally, fold the beaten egg whites into the ricotta mixture until well blended. Spoon into the chilled prepared crust.
  7. Set the pan into the slightly larger pan with the bottom covered in foil, and set both into a tall-sided roasting pan and pour just hot water into the roasting pan so it goes about half-way up the sides.
  8. Bake for 45 minutes to 1 hour or until the centre doesn’t jiggle when gently shaken. Turn the oven off, allow to cool in the oven undisturbed. Once cool, refrigerate until ready to serve.
  9. Decorate with lime zest and matcha. Serve with lime infused whipping cream or with blueberries.

A deliciously flavoured, baked cheesecake.

Notes:

  • I always beat my egg whites first so that I don’t need to wash my mixer whisk attachment.
  • To prevent cracking while baking and cooling:
    • Set the 23 cm springform pan into a slightly larger, springform pan with the bottom covered tightly with foil to double ensure water-tightness and insulate the sides so that the outside bakes at the same rate as the inside.
    • Set both pans into a high-sided roasting pan.
    • Fill the roasting pan (not the larger springform pan) with hot water to about the middle height of the springform pans.
  • Step 3 and 4 may be done in a large food processor, which will result in a smooth cheesecake, otherwise, the ricotta curds will add some texture to the cake.

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Black Forest Cake is JT’s favourite cake. It’s been his favourite since he was a little kid. In fact, it was our wedding cake! We didn’t have that traditional fruit cake, it was Black Forest Cake all the way. In late February, we were invited to dinner at friends’ and I offered to bring dessert so JT asked me to bake a Black Forest Cake. I chose this recipe because of the unusual cake recipe, to be honest, it turned out a bit dry because I did not soak the layers in the cherry kirschwasser syrup as indicated;  I didn’t want to use the full strength Kirschwasser as there was a teenager but I would definitely do it if I were to bake this cake again, I might even omit the kirschwasser so it’s not as boozy. Or maybe I’ll double it!

Black Forest Cake

For the original recipe, please click here.

Ingredients:

  • 70 g unsalted butter, melted and cooled
  • 200 g sugar
  • 6 eggs
  • 150 g flour
  • 105 g cornstarch
  • 45 g cocoa powder
  • 5 g salt
  • 250 mL jarred, canned or frozen (see notes) sour cherries, drained, reserving 12 cup cherry juice from jar, plus 16 cherries, to garnish
  • 125 mL Kirschwasser

Directions:

  1. Preheat the oven to 350° F (I used the convection setting).
  2. Prepare two spring-form pans about 20 cm (8 inches) diameter by buttering and flouring the bottom and sides. Cust a piece of parchment to fit the bottom and butter and flour it too.
  3. Combine sugar and eggs in the large bowl of your stand mixer fitted with the whisk attachment and whisk on medium speed for about 8 minutes or until tripled in volume.
  4. Combine the flour, cornstarch, cocoa powder and salt and whisk. Sift into the egg and sugar mixture and fold until combined. Pour in the cooled melted butter and stir until just combined.
  5. Pour about half of the batter into each pan and bake for 30-45 minutes or until a cake tester comes out clean.
  6. Cool completely.

Kirschwasser syrup:

Ingredients:

  • 250 mL  jarred, canned or frozen sour cherries, drained, reserving 125 mL cherry juice and 12 cherries for garnish
  • 30-75 mL kirschwasser (I was making this kid-friendly so I barely used any)
  • 100 g sugar

Directions:

  1. Combine cherries with the kirschwasser and allow to macerate for 30 minutes. If using frozen cherries, just marinate the cherries in the kirschwasser until defrosted and reserve the liquid as indicated in the ingredients.
  2. Meanwhile, combine the reserved cherry juice with the sugar and bring to a boil until sugar dissolves.
  3. Drain macerated cherries and add the liquid to the cherry syrup. Set aside. If using frozen cherries, skip this step.

Whipped Cream Frosting:

Ingredients:

  • 10 g unflavored powdered gelatin
  • 250 mL milk, divided
  • 65 g 1/2 cup cornstarch
  • 45 g sugar
  • 500 mL 2 cups heavy cream, chilled
  • 5 mL 1 tsp. vanilla extract
  • 50-60 g dark chocolate, melted and piped onto paper, see notes below.

Directions:

  1. Sprinkle gelatin over 90 mL milk in a bowl; let sit until gelatin softens, about 5 minutes. Whisk cornstarch and sugar in a medium saucepan and add remaining milk, heat over medium heat. Cook, stirring constantly to thicken the mixture.
  2. Using a stick blender, blend this thick mixture with the softened gelatin and blend until very smooth (if you choose to skip this step, your whipped cream will be lumpy. You can also press it through a fine seive if you don’t want to blend). Set aside to cool a bit.
  3. Beat the whipping cream with the vanilla in the bowl of a stand mixer fitted with a whisk until soft peaks form.
  4. Add about 13 of the whipped cream to the gelatin mixture and stir until smooth.
  5. Add gelatin mixture to the remaining whipping cream in the stand mixer bowl and whip until smooth.

Assembly Instructions:

  1. Crumb-coat the cake with the whipped cream mixture. Place in the freezer for 10-15 minutes. Meanwhile, melt the chocolate and drizzle onto parchment like this. Refrigerate the drizzled chocolate on a flat surface until set (you don’t want it super stiff).
  2. Add a thicker coating of the whipped cream to the cake and smooth out. Leave enough whipped cream to decorate with cherry florets.
  3. Decorate the top of the cake with the remaining chocolate and then add florets, press one cherry into each floret.
  4. Lift the hardened drizzled chocolate from the base parchment and carefully wrap all-the-way around the cake; remove the outside parchment slowly. Refrigerate until required.

Notes:

  • The whipped cream is a bit like French Pastry cream but not as rich. It is far thicker and richer than stabilized whipped cream. I loved the whipped cream.
  • This is not a sweet cake by any stretch of the imagination, but it is flavourful and our friends loved that it wasn’t sweet.
  • For the chocolate drizzles, measure the diameter of the iced cake and not the pan, I measured the exterior of the pan and came out too short because I didn’t account for the extra thickness of the frosting. It was easy to fix but why fix if you can do it right the first time.
  • Do not skip soaking the cake layers in the syrup, otherwise, the cake is very dry.
  • If I were to do this cake again, I would make fewer drizzles on the chocolate wrap so that the creamy texture of the cake below it comes through.

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Orange Cake

Several years ago I had a conversation with a long-time blogger friend, A-Boelyn about our Mothers’ orange cake, it was a recipe I had been searching for, for many years. You see, I had lost my dear Mother’s recipe and sadly it had been my favourite cake. I am certain Mom clipped the recipe from the newspaper (so many of our favourites were found this way) but alas it has been lost for many decades. This recipe was my birthday cake request, time and time again. Its moist crumb and delicious flavour was void of heavy icing, it just showcased the beautiful orange in its glory, and a bit of booze, should you wish to indulge! I no longer recall the exact flavours of my dear Mother’s cake but if I had to guess, this recipe comes pretty close, we Europeans love the use of ground nuts in our cakes! And the flavour of this cake brings me back to my childhood, memories of Christmas marzipan! The texture is not light and airy like a sponge but rich and thick like marzipan. It’s not a cake you want a huge slice of, a small slice will satisfy your sweet tooth and leave you wanting more, and that is exactly what I want of a cake.

Orange Cake

Original recipe by David Lebovitz

Makes one 25 cm (10 inch) cake

Ingredients:

  • 3 oranges, zested
  • 300 g sugar
  • 200 g unsalted butter, room temperature
  • 240 g almond flour
  • 110 g AP flour
  • 4 large eggs, at room temperature
  • pinch of salt

Directions:

  1. Pre-heat the oven to 350° F. Prepare a 25 cm (10 inch) springform pan by buttering all sides and lining the bottom with parchment paper.
  2. Add the sugar and orange zest into the large bowl of your food processor and process until zest is chopped into tiny bits and thoroughly incorporated into the sugar. Leave the processor because you will use it again later.
  3. Beat the butter and sugar-orange mixture until light and fluffy, scraping down the sides of the bowl often. Add the eggs one at a time and beat thoroughly.
  4. Add the flour, almond flour and salt into the food processor and pulse until well mixed.
  5. Add half of the flour mixture to the egg and butter mixture and mix until well incorporated. Add the remainder of the flour mixture and mix only until well incorporated. It will be thick.
  6. Turn the batter into the prepared pan and using a spatula, spread out evenly.
  7. Bake for 40-45 minutes or until a cake tester comes out clean. Spoon the orange syrup mixture over the hot cake until it is all absorbed. Cool in the pan.

Ingredients for the syrup:

  • 180 mL orange juice, from the zested oranges
  • 75 g sugar

Directions for the syrup:

  1. Combine the orange juice and sugar and bring to a boil in a non-reactive pan until the sugar has entirely melted. See step 7 above for directions.

This is an extremely moist and dense cake, it reminded me of orange marzipan.

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Is it a cake, fruit custard or pie?

I was invited to a BBQ at the marketing firm I work with and, of course, I couldn’t go empty handed! I spotted Lorraine’s recipe for an apple cake she made for Mr. NQN’s birthday and was immediately intrigued. Everyone loves cake and everyone loves apples (I hope) so I dove in head first and made her lovely cake. I modified the recipe to be gluten free (I didn’t know everyone at the BBQ and wanted to be safe and inclusive) and I used coconut sugar instead of superfine white sugar and increased the apple volume because I bought 5!

Thanks Lorraine for this tasty inspiration.

One of those peeler gizmos would have come in handy.

It’s really more apples than cake.

I made JT a tester.

The Imposter Apple Cake with Salted Coconut Caramel Sauce

For the original recipe on Lorraine Elliot’s beautiful blog, please click here.

Makes 1 cake, 20 cm (8 inch) diametre. Serves 6-8.

Please click here to print this recipe.

Ingredients:

  • 5 medium apples (about 750 g, I used Galas)
  • 3 eggs, room temperature
  • 100 g (2/3 cup) super fine coconut sugar
  • 150 mL (5 oz) milk
  • 30 g (2 tbsp) butter, melted and cooled
  • 120 g (3/4 cup) gluten free flour
  • 1 tsp cinnamon
  • Pinch of salt
  • 50 g (1/2 cup) slivered almonds, toasted (reserve until ready to serve).

Directions:

  1. Preheat the oven to 350° F (170° C).
  2. Line the bottom of a 20 cm (8 inch) round cake pan with parchment and spray generously with non-stick spray.
  3. Prepare a bowl with cold water and 2 tbsp lemon juice, set aside.
  4. Peel the apples and slice very thinly using a mandoline. Immerse the slices into the cold lemony water.
  5. Combine the eggs and sugar and beat until thick. Add the milk and melted butter and beat until well combined.
  6. Sift the flour, cinnamon and salt and add to the wet ingredients. Beat just until combined and lumps are gone.
  7. Drain the sliced apples and dry slightly. Fold the apple slices into the batter to coat well.
  8. Pour into the prepared pan and bake uncovered for 50-55 minutes or when a cake tester comes out clean.
  9. Cool completely before serving.
  10. Top with toasted almonds when serving.

Ingredients for Salted Caramel Sauce

Makes 200 mL (3/4 cup) caramel sauce

  • 90 g  (3/4 cup) coconut sugar
  • 1/4 tsp lemon juice
  • 5 mL (1 tsp) water
  • Good pinch of sea salt
  • 125 mL (1/2 cup) 18% cream
  • 20 g (heaping tablespoon ) butter

Directions:

  1. Heat cream and salt in a microwave proof container until very hot but not boiling, set aside.
  2. Combine coconut sugar, lemon juice and water in a microwave safe container and mix well (I used a 250 mL (2 cup) glass measuring cup).
  3. Microwave sugar mixture for 1-3 minutes in 15-second intervals (45 seconds did it for me) until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a darker amber colour.
  4. Remove and set on a dishcloth for 30 seconds or until it reaches the colour of dark caramel.
  5. Slowly pour in the hot milk, being VERY careful as this will bubble up, whisking to incorporate.
  6. Stir well and then add the butter and stir until completely dissolved. Serve warm or at room temperature.

The caramel sauce really makes this dessert.

Notes:

  • This is not a very sweet cake and therefore, the coconut sugar caramel sauce is perfect for it.
  • Want to jazz it up even more? Add a dollop of cream fraiche or whipped cream on top.
  • The original recipe put the almonds on top of the raw batter and bake it altogether, but I found that almonds went soggy after 1 day in the refrigerator so next time I make this tasty cake, I will not add the amonds until I am ready to serve (recipe has been amended with this change).

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It was somebody’s birthday last month and I wanted to bake a special birthday cake that was not too sweet or too heavy because it’s been ridiculously hot and humid in these parts. I had also just finished baking a mess of macarons so I was still in the meringue-making kinda mood. I found this recipe from Ricardo Larrivée’s of Food Network Canada and was intrigued. Years ago, a dear friend had brought a La Rocca Caramel Crunch Cake to the cottage and it was made with meringue instead of cake and I’ve never quite forgotten how moreish the texture was (think giant macaron!) so I modified Ricardo’s recipe a bit and came up with this decadent Chocolate, Chestnut, Coffee, Crunch Cake.

Decadent Chocolate, Chestnut, Coffee Crunch Cake

Makes one 20 cm (8 inch) layered cake.

Original recipe may be found here.

The Cake

Ingredients for the light cake:

  • 40 g (1/2 cup) almond flour
  • 65 g (1/2 cup) all-purpose flour
  • 30 g (1/4 cup) icing sugar
  • 2 egg whites
  • 95 g (1/2 cup) granulated sugar

Directions:

  1. Pre-heat the oven to 325° F (170° C).
  2. Cut four parchment paper circles, about 20 cm (8 inches) in diameter. Spray circles with non-stick spray.
  3. Combine almond flour, all-purpose flour and icing sugar in a bowl and mix well. Set aside.
  4. Beat egg whites until soft peaks form, then add the granulated sugar one tablespoon at a time until stiff peaks form.
  5. Add the almond flour mixture all at once and fold into the beaten egg whites, macrophage-style.
  6. Spread 2 circles with the batter right to the edge and bake for 30 minutes or until lightly golden and firm to the touch. If the batter sticks too much to your spatula, spray it with non-stick spray.
  7. Cool completely.

Ingredients for the chocolate cake:

  • 40 g (1/2 cup) almond flour
  • 65 g (1/2 cup) all-purpose flour
  • 25 g (scant 1/4 cup) icing sugar
  • 5 g (1 tbsp) cocoa, sifted
  • 2 egg whites
  • 95 g (1/2 cup) granulated sugar

Directions:

  1. Combine almond flour, all-purpose flour, cocoa powder and icing sugar in a bowl and mix well. Set aside.
  2. Beat egg whites until soft peaks form, then add the granulated sugar one tablespoon at a time until stiff peaks form.
  3. Add the almond flour mixture all at once and fold into the beaten egg whites, macronage-style.
  4. Spread 2 remaining circles with the batter right to the edge and bake for 30 minutes or until lightly golden and firm to the touch. If the batter sticks too much to your spatula, spray it with non-stick spray.
  5. Cool completely.

Chestnut filling:

Ingredients:

  • 100 g (3.5 oz) peeled chestnuts*, roasted
  • 30 mL (2 tbsp) milk or cream
  • pinch of salt

Directions:

  1. In a small, narrow container blend the chestnuts with the milk and pinch of salt with a stick blender, until smooth and creamy. Set aside.

Cake assembly:

Ingredients:

  • 125 mL (1/2 cup) Chocolate Buttercream
  • 125 mL (1/2 cup) Coffee Buttercream
  • 200 g (7 oz) Belgian chocolate wafers
  • 30 mL (2 tbsp) heavy cream

Directions:

  1. Place the chocolate layer first and spread the entire quantity of the chestnut cream on top. Add the white layer and spread the coffee buttercream on it. Add the chocolate layer again and spread the chocolate buttercream on it. Finish the cake with the white layer but place it upside-down so the smooth side is up.
  2. Melt the Belgian chocolate wafers the heavy cream to make a ganache, pour over the cake and spread out on top and sides evenly.
  3. Refrigerate. Decorate with chocolate curls. Serve chilled (it’s been extremely warm in these parts and the buttercream would melt if served at room temperature!)

Like a Macaron, this cake is best if filled a day or two before serving so that the buttercream has time to soften the meringue cake.

Notes:

  • For buttercream, I always use this recipe.
  • For roasted chestnuts, I usually buy this brand.
  • Use a serated knife to make a clean cut of the meringue.

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AlmasSutemeny_First

We had a grand 2-week visit with my Hungarian relatives, enjoying the many things that Toronto has to offer. During the annual street party, our dear neighbour (one of whom we do the Progressive dinners with) asked us all over to their place for a BBQ. I made dessert. I chose to remake the Martha Stewart Apple Cake that I previously posted here. It was so well received that My cousin asked for the recipe, so I will post this recipe in Hungarian for my kin in Budapest (English will follow).

Egy nagyon jó két hétes nyaralás volt a magyar rokonokal. Meglátogatunk mindent ami van Torontoba. Az este amikor az utca ünneplés volt, a kedves szomszéd (akikval közül csináljuk Progresszív vacsorákat) meg hivtak minket egy grillezésre. Én csináltam a desszertet. Úgy döntöttem, hogy meg csinálmon a Martha Stewart almás süteményét, amit korábban irtam rola itt. Annyira szereték, hogy az unokatestvérem kérte a receptet, így én hozzászólom a receptet magyarul (English recipe to follow).

Apple Cake

A tasty combo of cake and apples with a good dose of cinnamon. Egy finom torta almával és egy jó adag fahéjjel.

Almás Sütemény

Az eredeti recept it van.

Egy reczept csinál egy 23 cm kerék tepsit ami 8 – 10 cm magas, vagy két 20 cm kerék tepsit de csak 5 cm magas.

Hozzávalók:

  • szukor meghinteni a tepsit 
  • 195 g liszt
  • 12 g sütőpor
  • 5 g  só
  • 7 g fahéj puder, plusz egy kicsi a tepsinek és a pite tetejére
  • 85 g vaj, olvaszva
  • 170 g barna cukor, plusz egy kicsi a pite tetejére
  • 125 mL tej
  • 2 tojás, szobahőmérség
  • 2 nagy alma, hámozott és vékonyra szeletelve
  • 30 g vaj, plusz egy kicsi a tepsinek és a pite tetejére kis csipetkékb

Utasítás:

  1. A sütőt előmelegítjük 200 °C-ra.
  2. Ki vajazuk a tepsit egy kis vajal és meghintjük cukorral.
  3. A liszthez hozzáadjuk a sütőport, a sót, és a fahéj pudert és alaposan keverjük össze.
  4. Egy másik tálban jól megkeverük egy habverővel az olvasztott vajat, a barna cukrot, a tejet, és a tojást.
  5. Lassan a vaj keveréket a liszt keveréketel hozá adjuk és osze keverjük.
  6. Öntsük a tésztát az előkészített tepsibe és az almát egyenként rendezzük körbe szorokan amíg elfogy (ugy mint a kép).
  7. A pite tetejét meghintjük egy kis barna cukral és fahéjjal es kis csipetke vajjal.
  8. Sütjük amíg a teteje arany szinu és a gyümölcs meg van fóve, körülbelül 40-50 perc, vagy amíg a sütemény teszter (tiszta fogpiszkáló) a tészta közepének jön ki tisztan.
Apple Cake2

Perfect for dessert or afternoon tea. Egy tökéletes desszert, vagy délutáni cávéval.

Apple Cake

Original recipe may be found here.

Makes one 9″ deep spring-form pan cake or two 8″ slightly shallower round cakes.

Ingredients:

  • sugar for dusting pan
  • 195 g flour
  • 12 g baking powder
  • 5 g  salt
  • 7 g cinnamon
  • 85 g butter, unsalted and melted, plus a bit more for the pan and cake top
  • 170 g dark brown sugar, packed
  • 125 mL milk (I used skim)
  • 2 large eggs, room temperature
  • 2 large apples, peeled, cored and sliced into 2 mm sliced wedges

Directions:

  1. Preheat oven to 375° F. Butter a 9″ springform pan and line the bottom with parchment. Sprinkle with sugar and shake the pan to coat.
  2. In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  3. In a medium sized bowl, whisk together melted butter, brown sugar, milk and eggs.
  4. Slowly fold the butter mixture into the flour mixture, just stirring until blended.
  5. Spoon the batter mixture into the prepared springform pan, smooth the top evenly.
  6. Arrange the apple slices in a circle closely together in the cake batter. Then press each piece of fruit gently down into the batter.
  7. Sprinkle over with the 2 tbsp brown sugar and cinnamon. Top the brown sugar by dotting the remaining 1 tablespoon of butter over.
  8. Bake until top is golden and the fruit has softened, about 35-50 minutes in a convection oven (fan oven for my European friends), or until a cake tester inserted in the centre comes out clean.
TheFamily

Our last lunch together on the back patio.

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