This very simple apple slice is loaded with apples, the batter is moist and buttery and not doughy as some batter cakes can be inclined to be. Serve warm or cooled with whipped cream or vanilla custard, it won’t disappoint as a wintery dessert.
120gr cream flour
1 ½ tsp. baking powder
1 tsp. salt
112gr unsalted butter (melted)
2 tsp. vanilla extract
1 tsp. cinnamon powder
60 gr sugar
Squeeze of lemon
4 Granny Smith Apples
30gr broken blanched hazelnuts (optional)
- Pre heat the oven to 170C.
- Line the base of an 8 inch Square baking tin with parchment paper and grease the sides well.
- Sift together the flour, salt, baking powder and 200gr sugar.
- Next, whisk in the melted butter, vanilla and egg.
- Scrape the batter into the prepared tin and spread evenly — ensuring you get into the corners.
- Peel core and thinly slice the apples, then toss the slices in a table spoon or two of lemon juice.
- Add the sugar and cinnamon and toss again.
- Arrange the apple in slightly overlapping rows pushing gently into the batter.
- Scatter the hazelnuts over the top — if you are using them.
- Bake the Apple and Cinnamon Slice for 35 to 40 minutes until golden on top and a skewer inserted in the centre comes out clean.
- Allow the cake to cool in the tin for 10 to 15 minutes, then invert onto a plate and peel off the parchment paper, then turn back over onto the serving dish.
- Enjoy warm with whipped cream and custard.
280 ml of milk
4 free range egg yolk
1 teaspoon vanilla extract of a scraped vanilla pod.
35 gr caster sugar
- Whisk the sugar and yolks in a bowl.
- Heat the milk to not quiet boiling, infuse with vanilla, leave sit for an hour.
- Reheat and strain through a sieve onto the egg yolk mixture.
- Return to a clean saucepan and place over a low heat. Stir continually until it thickens and visibly coats the back of a spoon. If it boils the egg yolk in it will curdle, don’t over heat.
- Pass through a fine strainer and serve over the warm apple slice. And enjoy!
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