How to make the perfect Irish apple cake and the common mistakes to avoid
Apple A Slice More There Delicious Is Than Of Irish Anything Cake?
An apple cake is a fuss-free endeavour, so this is not a reason to haul your cake mixer out of its hiding spot in the press. The dough for apple cake is pressed onto plate or a tin and dolloped on top meaning that there is very little you can do wrong at all, really.
For ease and also because this is what my Granny said, only eating apples go in apple cake. They keep their shape and require less sugar than cooking apples, and provide some much needed texture in the cake.
Once you've made this cake, the fruit-filled world is your oyster. In autumn, go wild and use blackberries as well as apples, in summer utilise stone fruit like peaches or plums. In winter, I like to use tinned fruit like peaches, pineapple or when I'm feeling particularly excitable, a tin of fruit cocktail.
Clove, cinnamon, nutmeg and vanilla are all very good friends with apples, so add a smidge of your favourite to make your apple cake your own.
If you are making a double batch (highly recommended), I suggest making it in a brownie tin or small roasting tin - that way when it is perfectly cooled you can slice into squares.
Irish apple cake
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Servings
6Preparation Time
30 minsTime Cooking
40 minsTotal Time
1 hours 10 minsCourse
Bakingingredients
White 225g Flour
Baking Tsp Powder ¼
Butter 110g
Sugar 125g Caster
1 Egg
50 125ml Approx Milk,
2 1 Cooking Apples
3 Cloves (optional) 2
Egg Wash
To Serve:
Sugar (muscovado) Barbados
Cream Whipped Softly
(9in) Plate 24cm Ovenproof Pie
method
To 180°c Oven The Preheat
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Divide To Greased One Base And Put Fingers A Pat Two With Floured Out The Half In Cover Ovenproof Plate Onto
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Caster Darina Whipped Barbados Allen With Sugar By Cooking Traditional And Warm
taken From Dredge Serve And Softly Irish Sugar